Sushi-bowl
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6 rates
Preparation : 40 min
Cooking : 25 min
Total time : 3 h 5 Rest : 2 h
4 people
300 g of Japanese rice
375 ml of water
5 ml of mirin, Japanese sauce
40 ml of rice vinegar
30 g of sugar
1 tsp of salt
4 salmon steaks
2 avocados
0.5 of cucumber
12 of radishes
2 scallions
1 tbsp of seasame seeds
2 tsp of pickled ginger
4 sprigs of coriander
35 g of soy sauce
20 g of honey
25 g of lemon juice
0.5 tbsp of wasabi
Associated products
RECIPE STEPS
1
Rinse the rice 4 times, kneading it well each time to remove the starch.
Pour the drained rice into the rice bowl (provided with the XXL steamer basket or in a heat-resistant bowl slightly smaller than the internal steamer basket).
Add the water and mirin then let it rest for 1 to 2 hours.
- 300 g of Japanese rice
- 375 ml of water
- 5 ml of mirin, Japanese sauce
2
In the metal bowl, pour the rice vinegar, sugar, and salt.
Run the program.
Set aside the mixture in a container.
- 40 ml of rice vinegar
- 30 g of sugar
- 1 tsp of salt
Stir-fry
01:20 / Auto / 160°C
3
Pour 0.5 liter of water into the metal bowl and place the steamer basket on top.
Then put the bowl with the rice and water in the internal steamer basket.
Run the program. Check the rice cooking and add a few extra minutes if needed.
Steam
26:00 / / 110°C
4
Remove the rice bowl, taking care not to burn yourself, and immediately pour in the sweet vinegar.
Gently mix with a flexible spatula for about 1 minute, aerating the rice as much as possible.
When the vinegared rice is well distributed and absorbed, set it aside to cool.
5
Mix all the ingredients in a bowl. Set aside.
- 35 g of soy sauce
- 20 g of honey
- 25 g of lemon juice
- 0.5 tbsp of wasabi
6
Cut the salmon into cubes and pour half of the marinade over it.
Let it rest for about 30 minutes in the fridge. During this time, finely slice the cucumber and radishes. Cut the avocado into cubes.
Finely chop the scallions and coriander.
- 4 salmon steaks
- 2 avocados
- 0.5 of cucumber
- 12 of radishes
- 2 scallions
- 4 sprigs of coriander
7
Place the rice in deep plates and then arrange the salmon and raw vegetable garnish on top in a harmonious manner. Finish by sprinkling with scallions, coriander, and sesame seeds. Serve a little pickled ginger and the remaining marinade separately, allowing each guest the freedom to serve according to their taste.
- 2 scallions
- 1 tbsp of seasame seeds
- 2 tsp of pickled ginger
- 4 sprigs of coriander
