From the Pass
Salmon pink/orange is the focal point. Red cabbage and green edamame provide colour contrast against white rice.
1
Portion
460 g
Yield
8 min
Prep
—
Cook
SUB-SUSHI-RICE
Base Ref
Built From
Components
Base
- Sushi rice, seasoned, warm
Ponzu Salmon
- Salmon, sashimi grade, diced 1cm
- Ponzu sauce (PURCHASED)
- Sesame oil
Toppings
- Red cabbage, shaved
- Seaweed salad (PURCHASED)
- Edamame, shelled, cooked
- Cherry tomatoes, halved
- Radish, fine slice
- Kewpie mayonnaise
Finish
- Spring onion, sliced
- Toasted sesame seeds