Salmon with onion vinaigrette, rice balls and avocado cream

Name: Salmon with onion vinaigrette, rice balls and avocado cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g Sushi Rice; 7-10 Tbsp Salt; 2 TABLESPOONS rice vinegar; 1 TEASPOON Sugar; 1 red onion; 2 Limes; 4 TABLESPOONS Olive oil; 1 TABLESPOON Icing sugar; 3 TABLESPOONS demerara sugar; 50 ml Soy sauce; 50 ml Orange juice; 100 ml Poultry broth; 1 TABLESPOON Cornstarch; 1 red pepperoni pepper; 1 Pot of coriander; 100 g Cucumber; 2 Eggs (size M); 4 TABLESPOONS Flour; 100 g Panko (Japanese bread flakes); 1 (approx. 300 g) Avocado; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 500 g Salmon fillet; 200 ml + 2 tablespoons sunflower oil; 7-10 Tbsp red daikon cress

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Sushi Rice
7-10 Tbsp Salt
2 TABLESPOONS rice vinegar
1 TEASPOON Sugar
1 red onion
2 Limes
4 TABLESPOONS Olive oil
1 TABLESPOON Icing sugar
3 TABLESPOONS demerara sugar
50 ml Soy sauce
50 ml Orange juice
100 ml Poultry broth
1 TABLESPOON Cornstarch
1 red pepperoni pepper
1 Pot of coriander
100 g Cucumber
2 Eggs (size M)
4 TABLESPOONS Flour
100 g Panko (Japanese bread flakes)
1 (approx. 300 g) Avocado
2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
500 g Salmon fillet
200 ml + 2 tablespoons sunflower oil
7-10 Tbsp red daikon cress

Directions

1
Wash the rice and drain. Bring the rice and 150 ml salted water to the boil and let it swell for about 15 minutes in a closed pot on the lowest setting. Mix rice vinegar, sugar and 1/4 teaspoon salt. Dribble vinegar mixture onto the rice and mix in.
2
Peel and chop the onion. Halve limes, squeeze juice. Boil up onion cubes and lime juice. Stir in olive oil, icing sugar and 1/4 tsp. salt. Let it cool down.
3
For the Teriyaki sauce, bring brown sugar, soy sauce, orange juice and chicken stock to the boil, to about 2 tbsp. and simmer for about 5 minutes. Stir the starch and remaining chicken stock until smooth and thicken the sauce with it.
4
Bring to the boil again and simmer for about 1 minute.
5
Pepperoni clean, wash and finely dice. Wash the coriander, shake dry and chop finely. Wash the cucumber, cut in half lengthwise, remove seeds and finely dice the flesh. Mix rice, cucumber, pepperoni and coriander.
6
Shape the rice mixture into about 8 balls. Whisk the eggs in a deep plate. Roll the rice balls one after the other first in flour, then in egg and finally in panko.
7
Cut the avocado in half, remove the core and peel the flesh. Cut approx. 1/4 of the fruit flesh into small cubes, puree the rest of the fruit flesh with lemon juice and season to taste with salt and pepper.
8
Wash the fish, dab dry and cut into slices about 1 cm thick.
9
Heat 200 ml sunflower oil and fry the rice balls in it for approx. 5 minutes, turning them, lift them out and let them drain on kitchen paper. Heat 2 tablespoons of sunflower oil in a frying pan and fry the fish for approx. 1 minute on each side.
10
Arrange avocado cream, avocado cubes, fish and rice balls on plates. Drizzle with teriyaki sauce and onions and garnish with cress.