‘In a bowl’ is another new way of serving food, it looks good and is so much easier. Above all, the colors of the ingredients are much more visible.
Now and again, I love sushi, but the amount of rice/vegetable balance for me is not ideal. Serving the ingredients in a bowl is a great alternative to improve that balance.
For 2p, prepare 100-120 grams of sushi rice in 1 ½ amount of water. Stop the fire after 5 mins of boiling time, put some kitchen paper in between the pan and the lid. The rice will be perfect and the liquid will be absorbed. Mix the rice with 2 table spoons of rice vinegar. Cool down.
Slice 1 cucumber and 2 carrots in stripes. Blanch 200 grams of green beans and 200 grams of fresh peas. Cool down. Slice 1 avocado and add a drizzle of lemon juice to prevent discoloration.
Cut 2 nori sheets in small parts.
Marinate 300 grams of fresh salmon filet in 1 table spoon of rice vinegar, ½ teaspoon of sesame oil,1 table spoon of soy sauce and pepper.
Mix some mayonnaise with wasabi.
Bake the fish on baking paper in the oven at 180° for 10 mins.
Prepare 2 bowls or plates. Add a little pot of soy sauce. Enjoy the pure flavors and beautiful colors.