Ingredients (4 servings)
- 250 g sushi rice
- Salt
- 2 avocados
- Juice of 1 organic lime
- 3 spring onions
- 500 g salmon fillet (sushi grade)
- approx. 3 cm fresh ginger
- 8 tbsp soy sauce
- 3 tbsp sesame oil
- 1 tbsp black sesame seeds
- 4–6 tbsp JOY Naturals Sprouting Topping
- Shiso cress or coriander for garnishing (optional)
Preparation
Cook the sushi rice in salted water according to the package instructions and let it cool. Dice the avocados and mix with the lime juice. Cut the spring onions into fine rings. Pat the salmon dry and cut into bite-sized cubes.
For the dressing, finely grate the ginger and the white part of the spring onions and mix with the soy sauce and sesame oil.
Distribute the rice among four bowls and top with the salmon, avocado, and spring onions. Drizzle the dressing over it and sprinkle with black sesame seeds and plenty of JOY Naturals Sprouting Topping. Garnish with shiso cress or fresh coriander as desired.
Tip: For even more freshness, cucumber, edamame, or mango taste excellent in the bowl. The Sprouting Topping provides an aromatic crunch and delivers valuable sprouted seeds.
