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If your family is anything like mine, you can relate to this. Some like their “sushi” with just rice and cucumbers, while others like just plain kani, and then we have the real ambitious ones that will take some salmon and mango slices. I like to make a big sushi platter to serve for a supper that will make everyone happy. Keep the components separate so everyone can choose. 8PM – More taste, less fuss.
2 cups sushi rice, prepared according to package directions
4 carrots, sliced into thin strips (with a mandolin, spiralizer, or a sharp knife)
2 mangos, sliced into thin strips
1 cucumber, diced
1 avocado, sliced into thin strips
1 package kani, pulled into strips
4 (5-ounce) slices salmon
spicy mayonnaise, for serving
3/4 cup mirin
3/4 cup sugar
3/4 cup Gefen Soy Sauce
Preheat oven to 350 degrees Fahrenheit.
Prepare the sweet sauce. Combine mirin, sugar, and soy sauce in a small pot and bring to a boil over medium heat. Lower heat so that the sauce is simmering, and cook until mixture reduces to about 1 cup.
Pour half of the sweet sauce over the salmon. Cover and bake for 25 minutes. Shred salmon into smaller pieces.
On a large platter, place some sushi rice, and lay out each of the components in rows following the rice: the carrots, mango, cucumber, kani, avocado and salmon.
Serve along with the extra sweet sauce and some spicy mayonnaise.
Photography: Rina Schiffman
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