Sweet Soy Salmon & DIY Sushi Rice Station

Name: Sweet Soy Salmon & DIY Sushi Rice Station with Avocado, Pickled Carrot & Sesame Dressing
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Jasmine Rice; 1 Carrot; 1 Avocado; 1 Red Radish; 280 g Salmon; 1 sachet Sweet Soy Seasoning; 1 packet Mixed Salad Leaves; 1 packet Sesame Dressing; 1 drizzle olive oil; 1 cup water; 1 tbs rice wine vinegar (for the rice); ¼ cup white wine vinegar (for the pickle)

with Avocado, Pickled Carrot & Sesame Dressing

Kajol KotechaUpdated on September 02, 2026

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Calories

:

828 kcal

Protein

:

36.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Fish
Gluten
Sesame
Soy
Wheat
Eggs
Sulphites
May contain traces of allergens
Gluten
Soy
Wheat
Crustaceans
Molluscs
Milk

Take dinner into your own hands with a DIY rice bar starring juicy salmon and fluffy sushi rice. Layer your plate with creamy mashed avocado, crunchy red radish and zingy pickled carrot for a vibrant, texture-packed meal that lets everyone customise every single bite.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat)

1

Carrot

1

Avocado

1

Red Radish

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat)

1 packet

Mixed Salad Leaves

1 packet

Sesame Dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)

Not included in your delivery

1 drizzle

olive oil

1 cup

water

1 tbs

rice wine vinegar (for the rice)

(Contains: Sulphites)

¼ cup

white wine vinegar (for the pickle)

Nutritional Values

Calories828 kcal

Energy (kJ)3470 kJ

Fat44.2 g

of which saturates7.7 g

Carbohydrate69.3 g

of which sugars4.5 g

Dietary Fibre24.8 g

Protein36.5 g

Sodium849 mg

Potassium70.6 mg

Calcium3.8 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

1

Add the water to a medium saucepan and bring to the boil.
Add jasmine rice, stir, cover with a lid and reduce heat to low.
Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
Allow to cool slightly, then stir the rice wine vinegar and generous pinch of sugar through the cooked rice until coated.

TIP: The rice will finish cooking in its own steam so don't peek

2

Using a vegetable peeler, peel carrot into ribbons.
In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.

3

Meanwhile, slice avocado in half and scoop out flesh.
Thinly slice red radish.

4

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Pat salmon dry with paper towel and season both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
In the last minute, add sweet soy seasoning, turning salmon to coat.

TIP: Patting the skin dry helps it crisp up in the pan

5

In a medium bowl, combine mixed salad leaves with a drizzle of olive oil and vinegar. Season.

6

Drain pickled carrot.
Bring everything to the table.
Build your own plate with sushi rice, salmon, red radish, sliced avocado, pickled carrot, mixed salad leaves, sesame dressing and wasabi peas.
If you've selected an add on bundle, serve with steamed bao buns and roast corn with spring onion & chilli butter. Enjoy!