Sushi bowl
Ingredients
- 125 g basmati rice
- Salt
- 60 ml light soy sauce
- ½ teaspoon brown sugar
- ½ teaspoon wasabi paste
- 1 glass à 106 ml Sushi Ginger
- ¼ cucumber
- 300 g fresh salmon fillet without skin
- 1 avocado
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame
Instructions
- Cook basmati rice in 500 ml boiling salted water.
- Mix the soy sauce with the brown sugar and wasabi.
- Drain the ginger well in a colander.
- Wash and finely dice the cucumber.
- Rinse the salmon, pat dry and cut into slightly wider strips.
- Halve the avocado, remove the stone, remove the pulp from the skin, cut into wedges and drizzle with lime juice.
- Drain the rice and stir in the rice vinegar.
- Arrange rice, cucumber, ginger, avocado and salmon in bowls.
- Sprinkle with sesame seeds.
- Serve with sauce in bowls.