January 03, 2024
Healthy Recipes for 2024
Trying to makes some changes going into the New Year? Resolutions can be hard to stick to, but eating healthy doesn't have to be with recipes like these to satisfy your snacking! Wild caught sockeye salmon is not only a healthier protein choice, but has the perfect combination of nutrients to keep you running smooth this winter. When better choices taste this good- it's not even a question! Stay healthy and happy in 2024 with these recipes!
Author Profile
Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.
Ingredients
- For Spicy Mayo Sockeye Sushi
- 1 ¼ Lb Pride of Bristol Bay Sockeye Salmon
- ¼ Cup Kewpie Mayo
- 2 Tbs Sriracha
- 1 Tbs Scallions
- Salt, to taste
- For Crispy Rice
- 2 Cups Sushi Rice
- 1 Tbs Sugar
- 3 Tbs Rice Wine Vinegar
Instructions
- For Spicy Mayo Sockeye Sushi
- Slightly defrost Sockeye salmon so it is soft enough for the knife to go through it
- Remove the skin
- Small dice/ mince Pride of Bristol Bay Sockeye salmon and place in mixing bowl
- Add in kewpie mayo, sriracha, salt and thinly sliced scallions
- Cover and set aside in the fridge while rice is pan frying
- For Crispy Rice
- Make 2 cups of sushi rice as directed on packaging
- Heat sugar and rice wine vinegar in pan to dissolve sugar
- Gently incorporate mixture to cooked rice
- Line a cookie sheet with parchment paper and spread the rice to a half inch to inch thickness and cool / freeze (at least one day ahead of time)
- (after 24 hours) Take the frozen rice out of the freezer and set out for 5-10 minutes to soften slightly, cut the rice into bite sized cubes
- Dredge in flour and pan fry the rice cakes to golden brown
- Remove from oil and place on paper towel or rack to let excess oil drip
- Place 1 to 2 tablespoons of the spicy salmon mix on top and garnish with chive or scallions
- Enjoy!
Notes
This recipe requires the rice to cool/freeze for 24 hours, after cooking and before crisping. This step should be done ahead of time.
Chef Nicole recommends serving this dish with nori strips and wasabi.