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Sushi bowl with salmon and avocado

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Ingredients

  • 100 g sushi rice
  • 2 tbsp rice vinegar
  • 1 teaspoon rice syrup
  • Salt
  • 1 ½ spring onions
  • ¼ cucumber
  • 80 g radish
  • 1 avocado
  • 1 ½ stalks of coriander greens
  • 1 teaspoon wasabi paste
  • 1 teaspoon soy sauce
  • 1 tablespoon sesame oil
  • 1 ½ tbsp sesame seeds
  • ½ sheet of nori seaweed
  • 100 g salmon fillet sashimi quality

Instructions

  • Prepare rice according to the instructions on the packet.
  • Put 1 tablespoon rice vinegar, rice syrup and ½ teaspoon salt in a saucepan, heat and stir until the salt has dissolved.
  • Add the vinegar mixture to the rice and let cool down completely.
  • Cover with a damp kitchen towel until further processing.
  • Wash the spring onions, cucumber and radish and cut everything into thin strips or slices, marinate with the remaining vinegar and salt.
  • Halve the avocado, remove the stone, lift the pulp out of the skin and cut into strips.
  • Wash the coriander, shake dry and pluck the leaves off.
  • Mix the wasabi paste with the soy sauce, sesame oil and 1 tbsp sesame seeds.
  • Chop the nori seaweed into very thin strips.
  • Rinse the salmon fillet, pat dry and cut into thin slices.
  • Place the sushi rice in 2 bowls, arrange the vegetables, avocado and salmon on top of the rice then sprinkle with strips of seaweed, sesame and coriander.
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Course Bowls / Fish / Seafood / Sushi