- 300g sushi rice
- 240g raw salmon
- 1 tbsp. teriyaki marinade
- 3 tbsp. sushi vinegar
- Sushi rice vinegar
- 100g edamame beans
- 100g red cabbage
- 1/2 small mango, diced
- 1 tbsp. white sesame seeds, toasted
- 1/2 tsp. salt
1 Place the rice in a sieve and rinse well. Put in a saucepan and pour more than 500 ml of water. Stir in 1/2 tbsp salt. Cover the pan and bring to a boil, then lower the heat to the lowest setting and simmer for about 10 minutes. Remove the pan from the heat and set aside without removing the lid for 10 minutes.
2 Mix the salmon and teriyaki marinade together in a bowl and set it aside.
3 Once the rice is cooked, pour it onto a plate and pour in the sushi vinegar. Stir it, spread the rice in an even layer and let cool.
4 Divide the rice between four bowls and top with a portion of salmon and a portion of edamame, mango and red cabbage.
5 Sprinkle everything with sesame seeds.