Salmon fillet, 50 g
Mango, 25 g
Avocado 25 g
Edamame Beans, 30 g
Green onion, 5 g
Cilantro, 5 g
White sesame, 1 g
Black sesame, 1 g
Rice for sushi (you can take another or any cereal to taste), 150 g
Ponzu sauce, 20 g
Shiso sauce, 20 g
Sesame oil, 5 ml
Sriracha to taste
Cut salmon, mango and avocado into 1 cm cubes
Marinate with the addition of Ponzu, Shiso, Sriracha and sesame oil sauces for 5 minutes.
Rinse thoroughly, pour into a saucepan and add water (1: 1 ratio). Bring to a boil, reduce heat, cover and cook for another 20-25 minutes.
Wash onions and cilantro under running water. Cut the onion with feathers, cilantro sorted into leaves.
Put rice (or other cereals), pickled salmon, avocado, mango and peeled beans in a bowl. Garnish with cilantro, green onion and sprinkle with sesame seeds.