In collaboration with Lagoon
For the rice base
250 ml (1 cup) sushi rice
310 ml (1 ¼ cups) water
15 ml (1 tbsp) rice vinegar
2.5 ml (½ tsp) sugar
For the tartare
250 ml (1 cup) salmon tartare
1 avocado, diced
1 mango, diced
2 green onions, finely chopped
15 ml (1 tbsp) tamari sauce
5 ml (1 tsp) honey
15 ml (1 tbsp) sesame oil
1 lime (juice and zest)
5 ml (1 tsp) sriracha
For the garnish
60 ml (¼ cup) Japanese dressing
5 ml (1 tsp) white sesame seeds
5 ml (1 tsp) black sesame seeds
Sriracha (to taste)
Rinse the sushi rice in a strainer about three times. In a saucepan, combine the rinsed rice, water, rice vinegar, and sugar. Cook over low heat for 12 to 15 minutes. Set aside.
In a bowl, mix the salmon tartare with the diced avocado, mango, chopped green onions, tamari sauce, honey, sesame oil, lime juice and zest, and sriracha. Season with salt and pepper to taste. Mix well and refrigerate.
On a large plate, shape the rice into a pizza-like base. Gently press it down with slightly wet hands to flatten evenly.
Spread the tartare mixture evenly over the rice. Top with Japanese dressing, white and black sesame seeds, and a drizzle of sriracha to taste.
Shared among the guests!
Come consult our recipes and discover our chef's section, find inspiring destinations in the Québec Gourmand tab, then take a look at our thematic files, you will find a host of ideas!
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