Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- two small bowls
- small pot
- grater
- paper towels
Ingredients
Units
Scale
PRODUCE
- 3 tbsp edamame
- 1 tbsp avocado
- a quarter of a lime
- 1/4 mini cucumber
- 2 tbsp wakame salad
- 80 grams farmed salmon, sushi-grade, frozen and then thawed
- 2 tbsp red cabbage
- 1 radish
- 1/4 mango
- 80 grams sushi rice
- 1 tbsp rice vinegar
- 1/4 tsp salt
- 1 tbsp mayonnaise or yogurt
- 2 tbsp cold water
- 1 tbsp sriracha
- 1/4 tsp ginger, grated
- 1 garlic clove, grated
- 1/2 tsp soy sauce
- 1/8 tsp sesame oil
- pinch of white pepper
- white sesame seeds
- black sesame seeds
- nori sheets
- cress
Instructions
- Start by washing the rice until the water runs clear, then cook it in a rice cooker or small pot. Once it’s done, mix in rice vinegar and salt.
- Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
- For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
- Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
- Rinse and pat dry the salmon, then cut it into cubes with a sharp knife.
- In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
- Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.
- Cook Time: 20 min
