Buy all ingredients right below the recipe
Ingredients
- 300 g salmon fillet
- 120 g sushi rice
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 150 g edamame (frozen)
- 1 avocado
- 200 g red cabbage
- 100 g carrots
- 1 sheet nori
- 2 tsp sesame seeds
- 1 pinch fine iodized table salt
Method
- 1Cook the sushi rice in salted water according to package instructions until soft. After cooking, transfer to a bowl and mix with the rice vinegar.
- 2Remove the skin from the salmon, cut the fish into approximately one-centimeter cubes, and pour soy sauce over it. Let it marinate in the refrigerator for about 2 hours.
- 3Pour hot water over the edamame and let it cook for 3 minutes. Then drain and immediately place in cold water to retain their green color.
- 4Also pour hot water over the nori sheets (do not boil). After a few minutes, drain the water – the seaweed is now ready to eat.
- 5Halve the avocado, remove the pit, peel, and cut into cubes. Cut the carrots and red cabbage into fine strips.
- 6Place the rice in a bowl. Arrange the remaining ingredients around it, place the marinated salmon in the center, and sprinkle everything with sesame seeds.
