The Spice Club Sushi Salad

Salmon:

• 400 g salmon fillet or tuna, diced
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce

Salad:

• 1 cucumber, diced
• 1 small red onion, finely chopped
• 200 g edamame beans
• 2 avocados, diced
• 1 mango, diced (optional)
• Handful of lettuce (optional)

Sushi rice (optional):

• 250 g sushi rice
• 350 ml water
• 2 tablespoons rice vinegar

Dressing:

• 100 g cream cheese
• 2 tablespoons mayonnaise (optional)
• 1 tablespoon sriracha
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 4 tablespoons The Spice Club Poke Mix or Coco & Hazel Mix

Marinating and Baking Salmon (or Tuna):

• In a bowl, mix the sesame oil and soy sauce. Add the salmon cubes and make sure they are completely covered with the marinade. Let marinate for 15-30 minutes.
• Preheat the air fryer to 180°C or the oven to 200°C.
• Place the marinated salmon in the air fryer and bake for 8-10 minutes, or place on a baking tray lined with baking paper and bake in the oven for 12-15 minutes, until cooked through.

Prepare Sushi Rice (optional):

• Rinse the sushi rice under cold running water until the water runs clear. Let the rice drain for 10 minutes.
• Place the rice in a pan with a tight-fitting lid with 350 ml of water. Let it sit for 10 minutes so that the rice absorbs some of the water.
• Bring the rice to a boil over high heat. Cook for 2 minutes on high heat, reduce heat to medium and cook for 5 minutes, then reduce heat to low and cook for another 12 minutes.
• Remove the pan from the heat and let the rice sit, covered, for 15 minutes.
• Carefully scoop the rice into a large, shallow bowl and sprinkle the rice vinegar over it. Let the rice cool to room temperature.

Preparing the salad:

• Place cucumber, red onion, edamame, avocado, mango and lettuce (if using) in a large bowl with a lid. Add cream cheese, mayonnaise (if using), sriracha, soy sauce, sesame oil and The Spice Club Poke of Coco & Hazel.

Compose:

• Add the fried salmon and, if desired, the prepared sushi rice to the bowl with the salad ingredients.
• Close the bowl with the lid and shake gently to mix all the flavors.

Serve:

• Divide the sushi salad over 4 plates or bowls.
• Garnish with The Spice Club Sushi Topping or Coco & Hazel.