Ingredients for Steamed Ocean Trout Or Salmon With Suchi Salad Low Fat
- Medium Grain Rice
- 1 medium carrot, peeled and julienned
- 1 teaspoon wasabi paste
- Mirin
- Rice Wine Vinegar
- 1 teaspoon sugar
- 1 ripe avocado, diced
- Lebanese Cucumber
- Pickled Ginger
- Black Sesame Seeds
- Nori
- Ocean Trout Fillets
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How to Make Steamed Ocean Trout Or Salmon With Suchi Salad Low Fat
- Cook 1 cup sushi rice in 1 1/2 cups salted boiling water for 8 minutes.
- Drain the rice and transfer it to a medium bowl.
- Blanch 1 medium carrot, peeled and julienned, in boiling salted water for 1 minute.
- Drain the carrot. In a small bowl, whisk together 1 teaspoon wasabi paste, 1 tablespoon mirin, 1 tablespoon rice vinegar, and 1 teaspoon sugar. Add to the rice along with 1 ripe avocado, diced; the blanched carrot; 1/2 cup cucumber, thinly sliced; and 1 tablespoon grated ginger.
- Gently toss the sushi salad and transfer it to a serving bowl. Sprinkle with 1 tablespoon sesame seeds.
- Cut 1 sheet nori into four 4cm wide strips.
- Lightly brush each nori strip with water and wrap it around a fish fillet (approximately 4oz), sealing the seam underneath.
- Line a bamboo steamer basket or a heatproof plate over a pot of simmering water with parchment paper. Place the wrapped fish fillets on top.
- Steam for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve the steamed fish immediately with the sushi salad and extra wasabi, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
8g
Carbs
17g
