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Sushi Dinner

Struggle Meals - "Date Night"

45
Prep Time
(minutes)
65
Cook Time
(minutes)
2
Servings

Ingredients

  • 1 (5-ounce) piece of salmon
  • 3 sheets nori
  • 1/2 avocado, sliced
  • Pickled vegetables:
  • 1/2 cucumber, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/2 teaspoon salt
  • 2 sugar packets
  • Sushi rice:
  • 1 cup sushi rice
  • 2 tablespoons rice vinegar
  • 2 sugar packets
  • Salmon hand roll:
  • 1 sheet nori, cut in half
  • Spicy salmon sauce:
  • 2 mayonnaise packets
  • 2 packets Sriracha

Steps

  1. Preheat oven to 350 degrees. Place salmon on a sheet tray, season with salt and pepper and bake for 12 minutes. Remove from the oven and allow to cool at room temperature. Divide in two.
  2. For the vegetables: Heat the water, vinegar, salt and sugar until the sugar is dissolved. Transfer to a jar, add the vegetables and cover. Allow to sit while you prepare everything else.
  3. For the rice: Rinse the sushi rice under cold water until the water runs clear. Place rice in a pot with 2 cups of water and bring to a boil. Turn down heat, cover and simmer for 20 minutes. Mix the vinegar and sugar and pour into rice, stir to mix well.
  4. For the hand roll: Cut one sheet of nori in half. Hold a half sheet in your hand and place about 1/4 cup sushi rice on the nori in a thin layer at an angle. Wet one hand and press the rice up to the closest corner. Place salmon on top and the cucumber and carrot slices next to that. Roll until you have a cone shape, and use a little water to seal the nori. Repeat to form another hand roll.
  5. For the spicy salmon roll: In a small bowl, add mayonnaise and Sriracha. Flake the remaining salmon with a fork then add to bowl. Mix until well combined.
  6. Place a clean kitchen towel on your work surface, and lay down a sheet of plastic wrap. Place the nori on top of plastic wrap and then use wet fingers to spread rice over the nori, leaving 1/2 inch at the top. Lay some avocado slices across the bottom, then the salmon mixture above that. Begin rolling the nori over once using the towel and press to seal. Roll over one more time in the towel and press again. Repeat until you have reached the end of the roll. Using a sharp knife, make a small cut in the center of the roll, then two cuts on each side. Wetting the knife between cuts and using a sawing motion, cut sushi roll into sixths.
  7. For the vegetable roll: Place a clean kitchen towel on your work surface and lay down a sheet of plastic wrap. Place the nori on top of plastic wrap and then use wet fingers to spread rice over the nori, leaving 1/2 inch at the top.
  8. Lay the vegetables horizontally at the bottom of the sheet of nori. Begin rolling the nori over once using the towel and press to seal. Roll over one more time in the towel and press again. Repeat until you have reached the end of the roll. Using a sharp knife, make a small cut in the center of the roll, then two cuts on each side. Wetting the knife between cuts and using a sawing motion, cut sushi roll into sixths.