Lion King Roll: Deconstructed into Sunday Night Dinner

I’ve been a bad girl, I realize this. I had the WordPress app on my phone, I’ve been cooking, eating out and making up new recipes on an almost daily basis, but have I written any of them down or bothered to blog? No. Does this make me a bad blogger? I hope not! I do however, have news! I’ve been computer-less for a few months now and honestly, I loved it, I literally checked out of the “grid” and only used the internet on my phone when needed. Of course now I’ve bought a new computer that I’m utterly in love with, only problem is I’ve lost all my writings, recipes, pictures from the older computer that crashed. My next purchase will be a new SLR camera and I’m so exciting, saving up and should have it in about 2 weeks so I can finally feel like I’ll have cute food photography! I don’t have an editing program installed in my new computer yet. I lost my old Photoshop and now I’m not sure what to use, I suppose I’ll get GIMP for now, but I’ll do that later, so all my photo are unedited at the moment. Ok. enough of my ramblings!

I’ve been on a huge sushi binge lately, well, to be honest, I’m usually in a sushi binge, its what happens when you live in an area with such a healthy love for the Japanese delicacy! One of the rolls my family always order when out is the Lion King roll, basically a California Roll covered in raw salmon, baked and topped with a spicy creamy sauce, green onions and tobiko. The baking gives you this deliciously warm roll with rare salmon on top. Though I prefer my rolls more on the raw side (I usually am happy with just Sashimi!) I gotta admit I love the flavors together. I’ve done this “deconstructed” Lion King Roll before, but each time I’ve tweaked things to make it more authentic, more delicious and over all just a great recipe I can easily make at anytime.

4 Salmon Filet
Sesame Seeds
Roasted Seaweed
Green Onions

Teriyaki Marinade and Sauce
8 cloves Garlic, mashed or minced finely
1 2 inch piece of Ginger, mashed or minced finely
2 cups Pineapple Juice
1 cup Water
1/2 cup Low Sodium Soy Sauce
1/2 cup Brown Sugar, packed
2 tsp Worcestershire Sauce
Salt and Pepper

Spicy Cream Sauce
2 tbsp Condense Milk
1/2 cup Kewpie Mayonnaise (Japanese Brand of mayo, can substitute with whatever brand you have on hand)
3 tbsp Sriracha Chili Sauce
1 tbsp Sambal Oelek (optional for extra spice)
1 tsp Lemon Juice
1/2 tsp Salt
1/4 tsp Fresh Cracked Black Pepper

Corn Starch Slurry
1 tbsp Corn Starch
2 tbsp Cold Water

1. In a large pot, combine all marinade ingredients and bring to a boil. Let boil for 2 mins, turn heat down to simmer and let simmer for 15 mins before setting aside to cool completely.

2. Reserve half of the marinade and set aside. Marinade salmon in the rest for at least 2 hours to 24 hours.

3. Combine all ingredients for spicy sauce, mix well, cover and refrigerate until ready to use.

4. Preheat oven to 400 degrees, arrange salmon on a baking dish and add enough marinade (what it just sat in) to reach half way up the salmon. Bake for 12-15 min, depending on thickness

5. While salmon is baking, add the reserved marinade to a pot, bring to a boil and add corn starch slurry, boil again and it should be thick (but not gummy) enough to coat the back of a spoon.

6. To assemble the Lion Bowl, top steamed rice (or sushi rice) with the cooked salmon, spoon extra teriyaki sauce on top, top with a good amount of spicy mayo, green onions, sesame seeds and seaweed.

1. Use a large pot for the teriayki sauce, all the sugar in it can make the mixture boil over if your pot is too small.
2. If you marinaded your salmon over night in the fridge (like I do), remove and let set out on the counter for 2 hours before cooking, this allows it to come to temperature and cook evenly in the oven.

Voila! My brothers all said it reminded them of our favorite sushi restaurants!  It feels so good to get back into blogging, I can’t wait for my new camera so I can obsessively document everything 😉

2 Comments Add yours

  1. Stephanie P says:

    Wow, that looks so delicious!! I am going to try this recipe for sure!! 🙂 Did you just use regular jasmine rice, or how do you make it taste like shushi rice?

    1. Ms Fatty says:

      Thank you Stephanie! I used regular steamed jasmine rice.

      For sushi rice, simply cook short grain or Japanese short grain rice according to packaged directions, fold in seasoned sauce while still hot and voila! Be sure not to over work the rice as it can get gummy!

      Seasoned Rice Sauce, mix together equal parts rice wine vinegar and sugar plus a pinch of salt for every cup of cooked rice you’re using.
      1 cup cooked Short Grain Rice
      1 tbsp rice wine vinegar
      1 tbsp white sugar
      1/4 tsp kosher salt
      Hope this helps and let me know how the recipe turns out for you!

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