Ingredients
Base
Sushi rice, seasoned, warm200 g
Ponzu Salmon
Salmon, sashimi grade, diced 1cm120 g
Ponzu sauce (PURCHASED)15 ml
Sesame oil3 ml
Toppings
Red cabbage, shaved40 g
Seaweed salad (PURCHASED)30 g
Edamame, shelled, cooked30 g
Cherry tomatoes, halved40 g
Radish, fine slice20 g
Kewpie mayonnaise20 g
Finish
Spring onion, sliced8 g
Toasted sesame seeds3 g
Method
1
Dress diced salmon with ponzu and sesame oil. Rest 2 min.
2
Pack sushi rice into kraft bowl.
3
Arrange in wedges: red cabbage, seaweed salad, edamame, cherry tomato halves, radish.
4
Centre salmon as the visual hero — orange against white rice.
5
Squeeze mayonnaise zigzag.
6
Finish with spring onion and toasted sesame.