- 1-2 cm of fresh ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 spring onion, finely chopped
- 1 Tbsp soy sauce
- 4 Tbsps. rice vinegar
- 1 Tbsp sesame oil
- 1 tsp honey
- ½ tsp chilli flakes
- 150 g salmon, sliced
- 160 g sushi rice, raw
- 2 tsp sugar
- 100 ml beetroot juice
- 1-2 Tbsps. red wine vinegar
- ½ bunch of radishes, quartered
- 1-2 teaspoons of dried wakame seaweed
- 1 small snack cucumber
- 1 carrot, cut into fine strips
- 2 eggs
- 1 tsp light soy sauce
- 1 tsp sesame oil
- ½ avocado
- 1 tsp sesame seeds
Mix ginger, garlic and spring onion with soy sauce, 1 tablespoon of rice vinegar, sesame oil, honey and chilli flakes to a marinade. Drizzle the salmon with the marinade and leave to soak in the fridge for 20-30 minutes.
Cook the sushi rice according to packet instructions and leave to swell. Mix the remaining rice vinegar with the sugar and ½ teaspoon of salt. Drizzle the finished rice with the vinegar mixture, pour into a shallow bowl and allow to cool, stirring occasionally.
Mix the beetroot juice with red wine vinegar, add the radishes and salt.
Soak / re-hydrate the wakame according to the package instructions and allow to swell. Dry roast the sesame seeds and set aside. Cut the avocado half into slices. Peel the cucumber and cut into thick slices.
In a small bowl, whisk the eggs with the soy sauce and stir in the chopped seaweed. Heat the sesame oil in a small pan. Add the egg mixture and cook covered on a low to medium heat for 3-4 minutes until the egg is completely stabilized. Remove the omelette and cut it into strips, rolled up.
Allow all ingredients to cool to room temperature.
To serve, divide the rice into two bowls and then place salmon, avocado and omelette strips and the sliced vegetables on top. Finally, sprinkle with the sesame seeds and serve.