Open your cart,
0
item
This savory cake features layers of sushi rice, cucumber, avocado, Wild Planet Wild Pink Salmon and Bachan's Hot & Spicy Japanese Barbecue Sauce. The amazing pairing features nutritional benefits from EPA & DHA Omega-3s and protein as well as outstanding flavor from the high-quality, authentic ingredients.
Elevate your weeknight dinner with this protein-packed, flavorful take on sushi that you can make at home.
This savory cake features layers of sushi rice, cucumber, avocado, Wild Planet Wild Pink Salmon and Bachan's Hot & Spicy Japanese Barbecue Sauce. The amazing pairing features nutritional benefits from EPA & DHA Omega-3s and protein as well as outstanding flavor from the high-quality, authentic ingredients.
Elevate your weeknight dinner with this protein-packed, flavorful take on sushi that you can make at home.
3 Tbsp rice vinegar + 2 tsp rice vinegar
1 Tbsp sugar
Pinch of salt
1 1/2 cups uncooked sushi rice
3 Tbsp black sesame seeds
2 (6oz) cans Wild Planet Wild Pink Salmon
3 Tbsp Bachan’s Hot & Spicy Japanese Barbecue Sauce + 1 Tbsp
1/4 cup + 1 Tbsp Kewpie mayo
1 Tbsp sriracha
2 tsp sesame oil
2 Serrano peppers (finely chopped) + some for topping (thinly sliced)
3 Scallions chopped (white and light green parts separated)
Cooking oil spray
1 English cucumber (thinly sliced)
2 Avocados (sliced)
2 Tbsp cilantro (chopped)
1/2 an Orange, juiced
1/2 a Lemon, juiced
Sheets of nori, cut into small pieces
Togarashi (Japanese spice mix)
In a bowl, mix together 3 Tbsp rice vinegar, sugar and pinch of salt.
Add rice vinegar mixture to cooked sushi rice with black sesame seeds and let completely cool.
In a separate bowl, add Wild Planet Wild Pink Salmon, 3 Tbsp Bachan’s Hot & Spicy Japanese Barbecue Sauce, Kewpie mayo, sriracha, sesame oil, serrano peppers, 2 tsp rice vinegar and 2 of the scallions. Mix well.
Spray cooking oil in bottom of the Bundt cake pan.
Add half of the rice on the bottom, layer in cucumber, salmon mixture and then sliced avocado.
Press the rest of the rice on top.
Using a plate, flip Bundt cake pan over.
Mix together the green part of the last scallion, cilantro, orange juice, lemon juice and remaining 1 Tbsp Bachan’s Hot & Spicy Japanese Barbecue sauce.
Top the Bundt with nori pieces, togarashi and remaining serrano pepper slices.
Drizzle a generous amount of Bachan’s Hot & Spicy Japanese Barbecue Sauce over the top and serve
