Ingredients
- Salmon
- White rice
- Avocado
- Cucumber
- 1 tsp olive oil
- Sesame seeds
- Kewpie mayo (wasabi)
- Sriracha sauce
- Seaweed flakes
Method
- Cook 1 cup white rice in rice cooker (or microwave if this is your preferred method of cooking)
- While rice is cooking, add 1 tsp olive oil to a pan and cook fresh salmon until it turns light pink in colour
- Take salmon off pan once cooked. Cut up 1 avocado and 1 cucumber into slices to add to top of bowl.
- Once rice is cooked, add to bowl with cooked salmon. Add cut cucumber and avocado to bowl also.
- Crush up 3 sheets of seaweed and sprinkle over dish as garnish.
- Add sriracha (optional) and Kewpie wasabi mayonnaise religiously over entire dish and enjoy.
Product used in recipe
- Kewpie - Mayonnaise Wasabi Flavour
