Name: Salmon Rice Bowl
Total time: 30 min
Yield: 4
Ingredients: 800 g Salmon fillets; 400 g Japanese short-grain rice; 40 ml Soy sauce; 30 ml Mirin; 10 ml Sesame oil; 15 ml Vegetable oil; 200 g Cucumber; 300 g Avocado; 10 g Sesame seeds; 40 g Spring onion; 4 g Salt; 2 g Black pepper

Method

Cook the Japanese short-grain rice. Mix soy sauce, mirin and sesame oil.
Pat the salmon fillets dry, season with salt and black pepper, and sear in vegetable oil until just cooked through.
Spoon half the soy mix over the salmon until lightly glossy.
Slice cucumber, avocado and spring onion.
Bowl the rice, add salmon, cucumber and avocado, and finish with sesame seeds and the remaining soy mix.

Shopping tip

Lombos de salmao, pepino, abacate. Molho de soja and mirin. Oleo de sesamo. Do not buy sushi-grade raw salmon for this seed. Glovo-style healthy bowl, fully cooked.