Recipe Card
ingredients
- 1/2 salmon filet
- 50 grams cooked squid
- 20 grams trout eggs
- 2 mini cucumbers
- 1/2 avocado
- 10 soy microgreens
- 5 radish,
- 1 nori seaweed sheet
- 20 grams sesame seeds
- 1/2 bunch fresh cilantro
- 100 grams sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1 lime
- 1/2 tablespoon sugar
- 20 grams wasabi paste
Method
Step 1
Cook your sushi rice on a rice cooker or in a pan following package instructions.
Step 2
Once rice is cook, aerate/stir it to cool it down. Add 2 tablespoons rice vinegar, the mirin and sesame oil, and keep stirring until cooled down. Mix with half a nori seaweed sheet torn into pieces.
Step 3
Thinly slice your salmon in square slices, and dip in soy sauce. Dice the other half and mix it with the zest of the lime.
Step 4
Thinly slice your mini cucumbers and marinate in lime juice.
Step 5
Thinly slice the radishes, and marinate in a mixture of 1 tablespoon rice vinegar with sugar.
Step 6
Cut the remaining nori seaweed sheet in small pieces.
Step 7
Thinly slice the avocado.
Step 8
Form small rice balls and top with some wasabi paste, then top with 1 to 3 ingredients, using your creativity to mix flavors and create unique designs!