Ingredients
- 350g Salmon skin on
- 1 cup of sushi rice
- 5 Seaweed sheets ripped up
- 1 cucumber
- 1 avocado
- Kewpie mayonnaise
- Frozen edamame beans 1 cup
- Pickled ginger
Method
- Boil 1 cup of white rice with 1 cup of water until boil and then simmer.
- While rice is simmering place salmon with the skin on the hot pan
- Cut cucumber and avocado and serve in bowl
- Cut seaweed sheets into small squares
- Once rice is cooked, place in bowl with cut avocado and cucumber
- Put frozen edamame beans with 1 cup of water in microwave for 3 minutes. Place in bowl once ready.
- Once salmon is cooked, place in bowl ready to serve
- Place ginger in bowl
- Drizzle kewpie mayonnaise on top of bowl, ready to serve
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 50% REDUCED FAT 300G
