cm piece fresh root ginger, peeled and finely grated
4
x 125g salmon fillets, skinned and roughly chopped
To serve
2
avocados, destoned and roughly chopped
Juice 1 lime
6
spring onions, finely chopped
2
sushi nori sheets, shredded
Directions
Step 1Preheat oven to 200ÆC (180°C fan) mark 6. For the rice, briefly rinse the sushi rice in a sieve under cold running
water, drain well and tip into a medium
roasting tin. Pour in 450ml cold water
(it should come about 1cm above the
rice). Cover the tin tightly with foil
and cook for 30min, or until the rice
is tender.
Step 2Meanwhile, in a small bowl, mix the
vinegar, sugar and soy sauce until the
sugar dissolves. Next, for the salmon,
in a large bowl, mix the miso, honey,
vinegar, soy sauce, sesame oil and ginger
until combined. Add the salmon and
mix to coat.
Step 3Carefully remove the rice from the
oven, uncover and mix through the
vinegar mixture. Spoon on the salmon
(and any marinade) and return to oven
(uncovered) for 10-15min, or until the
salmon is cooked through.
Step 4In a small bowl, toss the avocado with
the lime juice. Scatter the avocados,
spring onions and shredded nori over
the traybake and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
