Sushi Bowl with Salmon and Avocado

Ingredients

• 250 g ORYZA (sushi rice)
• 5 tbsp rice vinegar
• 2 tsp Rice syrup
• Salt
• 4 Spring Onions
• 0.5 cucumber
• 200 g daikon radish
• 1 Avocado
• 3 stalks cilantro leaves
• 2 tsp wasabi paste
• 2 tbsp Soy sauce
• 2 tbsp sesame oil
• 25 sesame seeds
• 1 sheet nori seaweed
• 250 g very fresh salmon fillet (sushi quality)

Instructions

1. 1.

   Add rice to a pot with 500 ml water and bring everything to a boil, stirring occasionally. Cook the rice for 2 minutes in an open pot over low heat, then cover and cook on the lowest heat for 15 minutes until all the water is absorbed. Remove from heat, place a kitchen towel between the pot and lid, and let the rice rest for 10 minutes.

2. 2.

   Meanwhile, combine 3 tbsp rice vinegar, rice syrup, and ½ tsp salt in a saucepan, heat and stir until the salt dissolves. Transfer the sushi rice to a bowl, spread it out slightly so it cools faster. Mix in the vinaigrette and allow the rice to cool completely. Cover the sushi rice with a damp kitchen towel until further processing.

3. 3.

   In the meantime, clean spring onions, cucumber, and daikon radish, peel if necessary, wash, and cut into very thin strips or slices. Marinate with the remaining vinegar and salt.

4. 4.

   Halve the avocado, remove the pit, lift the flesh from the skin, and slice into strips. Wash cilantro, shake dry, and pluck the leaves.

5. 5.

   For the dressing, whisk wasabi paste with soy sauce, sesame oil, and 1 tbsp sesame seeds. Chop the nori seaweed into very thin strips. Rinse the salmon fillet, pat dry, and cut into thin slices.

6. 6.

   Place sushi rice in four bowls, arrange vegetables, avocado, and salmon on top of the rice. Sprinkle with nori strips, remaining sesame seeds, and cilantro, then serve with the dressing.