Crispy Quinoa Spicy Salmon
On this #SkinnySwap we took a classic Asian fusion dish, crispy rice spicy tuna, and swapped it for lighter and more nutritional alternatives. Our inspiration for this dish came from Koi, a popular Japanese restaurant that’s known for its crispy rice spicy tuna appetizer. So, how did we health-ify it you ask?! We swapped out refined white sticky rice for a quinoa and avocado mixture. We swapped tuna for salmon for an extra omega-3 boost. We took out the spicy mayo and just combined the salmon with a little sriracha and soy sauce. And lastly, instead of frying the rice, we crisped it up in a pan with a little sesame oil and then finished it off in the oven. YUM!
Serving size: 8 bites
1 1/2 cups quinoa, cooked
3/4 tsp salt
3/4 tsp rice vinegar
1/2 tsp honey
1 tbsp sesame oil, for greasing the pan
6 oz sushi-grade salmon sashimi
1 tsp Sriracha
1 1/2 tsp soy sauce
1 tsp sesame seeds, for garnish
1 tsp scallions, for garnish
Preheat your oven to 400 degrees F and cook your quinoa as directed on the package. In a food processor, combine the cooked quinoa with the avocado, salt, rice vinegar and honey and blend until a dough-like consistency forms.
With your hands, section the dough off into eight 1-inch pieces and form to resemble a little crispy rice log that your fish will sit on top of.
In a hot skillet, put your sesame oil down to grease. Over your stove, sear the quinoa bites on each side so a little crispy skin forms. Then pop the skillet in your hot oven for 30-40 minutes until the quinoa bites become crispy all around.
In a cleaned food processor, combine your sushi-grade salmon with the sriracha and soy sauce. Blend until all the ingredients are combined and the consistency is to your liking. Section the salmon mixture off into 8 pieces.
Take the quinoa bites out of the oven and top each one with the salmon mixture. Garnish with a little sesame seeds and scallions. Enjoy!