Crispy Skin Salmon Sushi Bowl

Ingredients

• 1/2 Cup Sushi Rice
• 3 Tablespoons Obento Sushi Rice Seasoning
• 150g Skin on salmon fillet
• 1/2 Avocado
• Kewpie Mayonaise
• 1 teaspoon olive oil
• Salt and Pepper
• 1 teaspoon soy sauce

Method

1. Rinse sushi rice until water runs clear.
2. In a ricecooker, add 3/4 cup water to Sushi Rice and cook accordingly. Let the rice rest for 10 minutes, fluff the rice before mixing in sushi rice seasoning.
3. Pat the salmon fillet dry with a paper towel.Drizzle the salmon skin with olive oli, season with salt and pepper on both sides of salmon.
4. Add 1 teaspoon of olive oil to a hot, small saucepan.Place salmon skin side down and let it cook for 2 minutes, then flip to the opposite side for another 2 minutes.Cook the sides of the salmon for 30 seconds each.
5. Assemble the sushi bowl.Add 1 teaspoon of soy sauce to season the rice.Drizzle Kewpie Mayo over the rice. Add avocado and salmon.

Product used in recipe

• OBENTO - OBENTO SAUCE - SUSHI SEASONING