Salmon poke with Spicy Mayo

Ingredients

• 150 g Japanese sushi rice
• 3 tbsp UMAMI Organic Brown Rice Sushisu
• 250 g previously frozen (blast-chilled) salmon
• 2 tbsp UMAMI Soy sauce
• 1 tsp UMAMI Toasted sesame oil
• 1 avocado
• 1 carrot
• 100 g shelled edamame, cooked
• 3 tbsp UMAMI Spicy Mayo
• 1 tsp UMAMI Organic toasted black sesame
• 1 sheet of UMAMI Yaki Sushi Nori

Method

1. 01

   Make the sushi rice following the dedicated recipe and season it with the Sushisu. Leave it to cool until just warm.

2. 02

   Cut the salmon into 1.5 cm cubes and marinate in the fridge for 10 minutes with the soy sauce and sesame oil.

3. 03

   Cut the avocado into chunks and the carrot into fine julienne; snip the nori into thin strips with scissors.

4. 04

   Divide the rice between two bowls and arrange the salmon, avocado, carrot and edamame on top in sections.

5. 05

   Finish with the Spicy Mayo, the black sesame and the nori.