Chirashi bowl with smoked salmon, avocado and radishes

Ingredients

For 1 serving

• Sushi rice75 g
• Smoked salmon70 g
• Avocado50 g
• Radishes50 g
• Cucumber60 g
• Nori seaweed1
• Rice vinegar1 tablespoon
• Sugar1 teaspoon
• Tamari2 teaspoons
• Sesame seeds1 teaspoon

Contains: soy, fish, sesame,

In season: April – June

Method

1. Rinse the sushi rice, rubbing it between your hands and changing the water until it runs clear. Put it in a small pan with cold water just covering the rice, bring to the boil, cover and cook over the lowest heat for 15 minutes without lifting the lid, until absorbed.
2. Meanwhile, dissolve the sugar in the rice vinegar. Transfer the rice to a wide bowl, pour over the seasoning and mix with cutting strokes without crushing the grains; let it cool slightly.
3. Peel and slice the avocado; wash the radishes and cucumber and slice them thinly; snip the nori into thin strips with scissors.
4. Arrange the smoked salmon, vegetables and nori over the rice.
5. Finish with the tamari and sesame seeds.