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Prep Time:5minutes
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Cook Time:20minutes
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| Servings: Serves | Unit of measure: |
- SUSHI RICE
- 0.5 cup Sushi rice uncooked amount
- 1 tbsp Rice wine vinegar
- 1 tbsp White sugar
- WASABI MAYO
- 3 tbsp Mayonnaise
- 1 tsp Wasabi paste
- OTHER INGREDIENTS
- 240 g Salmon fillet
- 1/3 cup FODMAPPPED Teriyaki Simmer Sauce
- 1 Cucumber
- 2 Radishes
- 0.5 cup Frozen edamame beans
- 0.5 Nori sheet cut into small strips
- sprinkle Sesame seeds to garnish
- fresh coriander to garnish
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Ingredients
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- Preheat the oven to 200ºC (390ºF) bake function.
- Place the sushi rice on to cook (we used the absorption method on the back of the packet).
- Line a shallow roasting pan with baking paper. Place the salmon in the dish and spoon over the FODMAPPED Teriyaki Simmer Sauce. Place in the oven and bake for 12 minutes. Then grill in the oven for 1 to 2 minutes to caramelise the teriyaki sauce. Then using two forks, flake the salmon and discard the skin.
- While the salmon cooks, make the wasabi mayo and prep the vegetables. Mix together the mayonnaise and wasabi paste in a small bowl.
- Prep the vegetables. Pour warm water over the edamame beans and allow to thaw. Thinly slice the radish and cut the cucumber into small chunks. Cut or slice the nori sheet into small strips.
- Once the sushi rice is cooked, fluff with a fork and then mix through the rice wine vinegar and white sugar. Taste and adjust the sugar if needed.
- Place the cooked sushi rice, teriyaki salmon, and veggies in bowls. Garnish with nori strips, sesame seeds and fresh coriander. Then add a drizzle of wasabi mayo to taste. You can eat this dish warm or cold.
FODMAP note: According to Monash University wasabi paste is low FODMAP in 2 tablespoon serves.
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