This salmon and avocado don will become your new best friend. Celebrating everything I love about Japanese cuisine, fresh clean flavours, beautiful presentation, nutritious and oh so gorgeous eating
Makes 2 bowls
Ingredients
200g Salmon sashimi
1 x Nori sheet
1 ½ cup of sushi rice
2 tbsp Sushi rice seasoning (rice vinegar)
1 tsp Wasabi
Kewpi mayonnaise
20g Tobiko (flying fish roe)
1 x ripe Avocado
Japanese pickled ginger
Method
To make the sushi rice, washa and place rice with 2 ½ cup water in a small pot over low heat. Cover with lid and cook until rice is tender (about10 minutes), set aside to cool. Stir into rice with sushi rice seasoning. Just before serving, place seasoned rice into a bowl with a triangle of nori sheet to the side.
Using a sharp knife cut your salmon into slices and cut the avocado cheeks to fan out. Place the avocado and salmon onto the rice. Garnish with a large teardrop of kewpi, tobiko, pickled ginger and an amount of wasabi as desired. This bowl may also be served with a side of citrus sushi soya sauce if desired, optional.
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Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats