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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
