Follow this simple Tiktok-inspired recipe made with leftover salmon and Carolina® Jasmine or Short Grain Rice. Drizzle on delicious sauces and other ingredients to wrap together in nori sheets. Follow our recipe video below to see just how easy it is.
Flake leftover salmon using fork.
Add leftover rice on top of salmon.
Add ice cube to middle of rice and cover plate with 1 sheet of parchment paper.
Microwave for 1 minute.
Remove parchment paper and discard ice cube.
Drizzle soy sauce, sriracha and mayonnaise.
Garnish with avocado, sesame seeds and furikake and enjoy with nori strips.
For extra garnish, use sliced cucumber, shredded carrots or edamame.
Or, if you’re craving a bit of homemade sushi, take your favorite ingredients and roll them up in nori seaweed! Follow this recipe and video below to see how it’s done!
What you need:
1 piece leftover salmon fillet (about 3 oz), skin removed
3/4 cup cooled cooked Carolina® Sushi Rice
2 tsp mayonnaise
2 tsp soy sauce
2 tsp sriracha hot sauce
1 sheet crispy nori (seaweed)
1 baby cucumber, ends trimmed and cut into six 3 1/2 x 1/4-inch sticks
How to prepare it: In large shallow bowl, mash salmon fillet with a fork. Top with rice and drizzle with mayonnaise, soy sauce and sriracha. Mix with fork until well combined. Spread salmon mixture onto nori sheet in an even layer, leaving 1/2-inch border. Arrange cucumber sticks on bottom portion of rice. Starting from the long side, tightly roll into a log. Cut roll into 10 portions, each about 1/2 inch thick.
Tip: You can even substitute cucumber with avocado slices, red pepper slices or carrot sticks!
Learn how you can wrap your sushi up into rolls with this video!
Why add the ice cube just to throw it out 1 minute later? The ice and parchment covering will rehydrate your grains by creating steam. This steaming method ensures you’ll get the same fluffy consistency of freshly-made rice.
After making our Mango & Curry Salmon Stacks or another one of your favorite tasty seafood dishes, you may find yourself with some extra cooked salmon. When properly stored, it can stay in the fridge for about 3-4 days. When the consistency is slimy, rather than flakey, it’s mostly likely gone bad. In other words, if your leftover filet isn’t flaking, it’s time to toss it.
Find out what all the fuss is about – there’s no going back once you’ve tasted just how creamy Japanese mayo is! What makes Kewpie so delicious? This mayonnaise variety contains only the yolks — rather than the whole egg — giving this sauce that irresistible velvety texture. Now that you’ve branched out from traditional mayonnaise, why stop now? Try some other mouthwatering variations! This Beet “Poke” Bowl has a sriracha mayonnaise drizzle – simple and spicy. Or, go green by blending up avocado and lime for a zesty dip for these Tuna Patties With Brown Rice.