California Bowl

Ingredients

• 300 g sushi rice
• 2 tbsp rice vinegar
• 1 tsp whole cane sugar
• Salt
• 2 small mangoes (600 g)
• 1 Organic Lime
• 0.5 bunch cilantro (10 g)
• 1 Avocado
• Pepper
• 4 salmon fillets (150 g each)
• 2 tbsp olive oil
• 3 tbsp light soy sauce
• 4 tbsp sweet chili sauce (15 g each)
• 3 tbsp Greek yogurt (20 g each)
• a pinch chili flakes

Instructions

1. 1.

   Rinse the rice cold, soak it in double the amount of water for about 10 minutes, then bring to a boil and simmer covered on low heat for about 20 minutes according to package instructions. Set aside and let rest for another 5 minutes.

2. 2.

   Meanwhile whisk together rice vinegar with sugar and 1 tsp salt. Place the cooked rice in a shallow dish, drizzle with the vinegar mixture, gently mix and allow it to absorb.

3. 3.

   While the rice cooks, peel the mangoes, cut the flesh from the pit and dice into ~1 cm cubes. Peel the lime hot, grate the zest and squeeze out the juice. Wash the cilantro, pat dry, set aside a few leaves, chop the rest and combine in a bowl with the mango cubes and 1 tbsp lime juice; let sit briefly.

4. 4.

   Halve the avocado, remove the pit, scoop the flesh from the skin, dice and mash with a fork in a bowl. Season with 1 tbsp lime juice, salt and pepper.

5. 5.

   Pat salmon fillets dry. Heat oil in a large pan. Cook the fillets for 2–3 minutes on each side over medium heat.

6. 6.

   Whisk soy sauce with 3 tbsp chili sauce, pour into the pan and simmer for about 5 minutes over medium heat. In a separate bowl whisk yogurt with ¾ of the lime zest, remaining chili sauce and a pinch of chili flakes; sprinkle with leftover lime zest.

7. 7.

   Fill bowls with rice, top with marinated mango cubes. Add salmon fillets with sauce and avocado cream, each topped with 1 tsp yogurt, and garnish the California Bowl with cilantro leaves.