|
|
Preparation time
25 minutes
Total time:
25 minutes
|
Ingredients
-
130 g tartare-grade salmon, cut in 2-cm (1-in.) cubes
-
60 g smoked salmon, coarsely cut
-
15 mL (1 tbsp.) red tobiko
-
15 mL (1 tbsp.) sesame seeds
-
15 mL (1 tbsp.) Sushi à la maison Spicy Mayo
-
3 chive blades, finely chopped
-
To taste, olive oil
-
To taste, fleur de sel
-
500 mL (2 cups) cooked sushi rice
-
5 mL (1 tsp.) soy sauce
-
60 mL (1/4 cup) cubed strawberries
-
60 mL (1/4 cup) cubed avocado
-
60 mL (1/4 cup) blueberries
-
1 green onion, finely chopped
|
Directions
- In a bowl, combine the two types of salmon with tobiko, sesame seeds, mayo, chives, olive oil, and fleur de sel. Refrigerate.
- Divide rice in two bowls and drizzle with soy sauce. Place strawberries, avocado, blueberries, green onion, and reserved salmon mixture over rice. To taste, top with a drizzle of spicy mayo, sesame seeds, and tobiko.
|
|