About the Recipe
This dish may seem complicated, but it's not really. You simply look at the fridge and supermarket to see what fresh fish and vegetable is available. It's easy to combine and delicious!
Ingredients
1c Sushi rice:
2tbsp rice vinegar
1tsp sugar
1/2tsp salt
avocado
1/2lb raw, fresh salmon
2 hard-boiled eggs
salt
togarashi
furikake:
1/3c sesame seeds
salt
soy sauce
Marinade:
1/3c soy sauce
2tbsp sesame oil
2tbsp hot kimchi sauce or sriracha
freshly grated ginger
1 finely chopped clove of garlic
Preparation
Put the rice for two people in a sieve and wash with cold water until the water runs clear. Cook the rice in a pot or stove. When it is ready, spread it out on a large plate, leave to cool slightly and then season with rice vinegar in wich sugar and salt have been dissolved
Toast the sesame seeds in a pan, deglaze with soy sauce and toast until they are completely dry, season with salt
Remove the skin from the salmon, place between baking paper and back in the oven at 400°F for 20 minutes, then grill for another 5 minutes using the grill function until crispy. Season with salt and sprinkle with togarashi (or chili flake)
Cut the avocado and raw salmon into cubes. Divide the rice between two bowls, as well as salmon, eggs and avocado
Mix all ingredients for the marinade and pour it over the bowls. Sprinkle with furikake and the crumbled fish skin