• Ingredients:
    • Sushi rice
    • Soy beans 
    • Salud Avocado dices
    • Fresh salmon fillet
    • Pickled red onion
    • Wakame
    • Eggs
    • Samphire




  • Starter
  1. Wash the sushi rice and cook according the instructions on the packaging.
  2. Let the rice cool down and season with sushi vinegar. 
  3. Prepare the pickled red onions: heat the water and add white wine vinegar or sushi vinegar (50-50) with 2 tablespoons of sugar and some salt.
  4. Put the red onion rings in there and leave it to cool in the fridge.
  5. Cover the rings with foil, they can be kept in the fridge for a few days.
  6. Boil the eggs for 6 minutes and rinse them immediately afterwards with cold water; this will keep the egg yolk nice and liquid. 
  7. Cut the fresh salmon fillet into large cubes and season with olive oil, pepper, salt and lime zest.
  8. Now you can start filling the bowl: 
  9. Fill the bottom of a round bowl with the sushi rice and place all the remaining ingredients on top.
  10. Seasoning with furikake and Japanese Kewpie mayonnaise. 
  11. For the finishing touch use some Salud avocado dices. 
Serve separately a bowl of Japanese soy sauce and Salud guacamole