Sarah Kiryshin makes social media favourite recipe

Sarah Kiryshin makes social media favourite recipe

Home cook, recipe developer, and content creator Sarah Kiryshin joined The Morning Show to reveal how to make two recipes currently taking social media by storm – sushi toast and a Green Goddess salad sandwich.

Sushi Toast topped with trout, avocado & cucumber

Ingredients for sushi rice toast:

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1 cup uncooked Sushi rice

2 tbsp rice wine vinegar

1 tbsp castor sugar

1 tsp salt

Ingredients for sushi toast topping:

1 Lebanese cucumber finely diced

1 avocado finely diced

100 grams of smoked ocean trout finely diced

A handful of chopped coriander

2 tsp soy sauce

Juice of half a lime

1 birds eye chilli thinly sliced

Kewpie mayonnaise

Optional toppings & modifications:

· Top with toasted sesame seeds, finger lime, sliced nori or furikake

· Swap the trout for raw, sushi-grade salmon, kingfish, cooked salmon/trout or hot smoked salmon/trout.

Directions for cooking sushi rice:

Rinse and strain rice until the water runs clear and place in a saucepan. Add 2 cups of water. Ideally you can leave the rice to sit in the water for 30 minutes before cooking. Bring the rice to a boil then reduce to a simmer for around 15 minutes or until the water is fully absorbed and the rice is cooked.

Once cooked, take the rice off the heat and leave it to sit with a lid on for 10 minutes.

Remove the lid and gently stir through 2 tbsp of rice wine vinegar, 1 tbsp of castor sugar and 1 tsp of salt.

Place cling wrap on a baking dish or large, flat glass container and press the rice into it. Press down firmly to create a thin even layer around 3-4 cm thick. Cover and place in the fridge overnight or until cooled.

Now turn out the rice onto a clean surface and cut it into the desired shape. You can use a cookie cutter for round toast or slice it into squares or rectangles.

Add light olive or vegetable oil to a frying pan to cook the sushi rice. Once the oil is hot, gently and carefully place the rice pieces into the frying pan. Allow around 5 minutes per side or until the rice is golden brown. Gently remove from the heat and place on some paper towel to drain.

Directions for trout, cucumber & avocado topping:

Mix cucumber, avocado, trout, chilli & coriander in a bowl. Now gently stir in the soy sauce & lime juice.

To make your sushi toast, add a generous squeeze of kewpie mayo onto the sushi toast then top with a spoonful of your trout mixture.

To finish, sprinkle with some furikake flakes.

Green Goddess salad sandwich Credit: TMS

Green Goddess Salad Sandwich

Ingredients for sandwich:

1 peeled and grated beetroot

2 peeled and grated carrots

6 slices of provolone cheese (or any sliced cheese you prefer)


4 thick slices of fresh sourdough

1 lebanese cucumber sliced thinly

½ head of iceberg lettuce

2 spring onion stalks

1/2 an avocado 2 tbsp of finely chopped chives

Ingredients for green goddess dressing:

1 cup basil leaves

1 cup baby spinach leaves

2 cloves garlic

1 shallots

Juice of 2 lemons

¼ cup of olive oil

¼ cup of cashews (or nuts of your choice)

⅓ cup of nutritional yeast

2 tbsp rice vinegar

1 tsp salt

To make the green goddess dressing, add all ingredients to a blender and blend until smooth.

Now thinly slice the lettuce, spring onions & chives and place into a bowl. Pour a generous amount of green goddess dressing and mix it through.

Now assemble your epic salad sandwich!

Spread some mayonnaise on one side of the bread and some avocado on the other. Top the avocado with sliced cheese and now start layering your salad. Add grated carrot, grated beetroot, and sliced cucumber then finish with the dressed lettuce. Close the sandwich up, slice it in half and enjoy!

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