Ingredients
- 1/2 cup Sushi rice
- 1 Salmon fillet
- 1/2 Cucumber
- 1/2 Avocado
- 1/2 cup of Edamame
- 1 tbsp Rice wine vinegar
- 1 tsp Mirin
- 1.5 tbsp Tamari sauce
- 1 tbsp Kewpie mayo
- 1 tbsp Sriracha
- Sprinkle of Sesame seeds
- Sprinkle of Wakame flakes
- Pinch of salt
- Pinch of chilli flakes
Method
- Cook your sushi rice according to package instructions and preheat your oven to 200°C.
- Cook your salmon in the oven for 12 minutes. Meanwhile, prep your cucumber salad by slicing the cucumber into half moons and placing in a bowl with rice wine vinegar, mirin, chilli flakes, salt and a 1/2 tbsp of tamari. Allow to sit for 10 minutes.
- Once your salmon is done, place into a bowl and flake apart with a fork. Add rice, the rest of the tamari, a splash of rice wine vinegar, kewpie mayo and sriracha and mix everything together.
- Arrange your cucumber salad, sliced avocado and edamame on top of the salmon and rice. Sprinkle with sesame seeds and wakame flakes, and then add an extra drizzle of kewpie mayo and sriracha to finish. Enjoy!
Product used in recipe
- Obento - Rice Wine Vinegar
- Kewpie - Kewpie Mayonnaise
