(Sakura Gohan)
Salmon makes a pretty, tasty topping for seasoned rice in this delicate handheld snack. If you can't find ao nori (dried flaked seaweed), use sushi nori sheets that have been torn into little pieces. It is important to be gentle when mixing or pressing the rice to preserve its texture.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
Method
In bowl of cold water, gently wash rice; strain. Repeat once.
In small saucepan, bring 2-1/2 cups (625 mL) water and rice to boil. Cover, reduce heat and simmer until no liquid remains, about 15 minutes. Remove from heat and let stand for 5 minutes. (Or, cook in rice cooker according to manufacturer's instructions.)
Meanwhile, brush salmon with oil; sprinkle with 1/2 tsp (2 mL) of the salt. Bake on parchment paper–lined baking sheet in 350°F (180°C) oven until fish flakes easily when tested, about 14 minutes. Let cool; place in bowl and flake with fork.
Spread rice on plate; add remaining salt, sesame seeds and ao nori, gently mixing with rice paddle or spatula. Spoon one-eighth into 2-1/2-inch (6 cm) sushi rice mould; press gently, leaving 1/4-inch (5 mm) space at top. Top with rounded 1 tbsp (15 mL) of the salmon, pressing firmly to layer. Press out of mould. (Or pack rice into wet 1/3 cup/75 mL measure; tap out and top with salmon.) Repeat with remaining rice mixture and salmon. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 653 mg
- Protein 9 g
- Calories 235.0
- Total fat 5 g
- Potassium 114 mg
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0
