Sushi Bowl with Salmon and Avocado

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Rinse 180 g sushi rice, cook with 220 ml water and, once it has stood, mix with 2 tbsp rice vinegar and leave to cool.

2. 2

   Cut 200 g sashimi-grade salmon into 1 cm cubes and 1 avocado into wedges.

3. 3

   Divide the cooled rice between two bowls.

4. 4

   Arrange the salmon, avocado and 80 g edamame attractively on top of the rice.

5. 5

   Drizzle with 2 tbsp soy sauce and sprinkle with 1 tsp sesame seeds and a nori sheet cut into strips.