Preparation:

Recipe for 2 peoples :

• 134 grams of sushi rice
• Water (for removing starch)
• 240 ml of water (for cooking)
• 2 ml of Mei Asia Bio rice vinegar
• 3 grams of salt (2 teaspoons)
• 14 grams of sugar (2 tablespoons)

Marinated salmon:

• 150 grams of previously frozen salmon (1 fillet)
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 3 grams of ginger (1 piece of about 3 cm)
• 1 teaspoon of lemon zest (optional)
• 1 teaspoon of sesame seeds (optional)

Toppings:

• 2 radishes
• 70 grams of cucumber (1/4 cucumber)
• 60 grams of avocado (1/2 avocado)
• 1 teaspoon of lemon juice
• 1 tablespoon of sesame seeds

1. Wash the rice to remove the starch. To do this, rinse the rice several times until the water becomes clear. In a pot, add the rice and cold water. When the water boils, cook over low heat and covered for 10 to 15 minutes. (When the rice has absorbed all the water, it's ready). Turn off the heat and let it sit covered for 10 minutes.
2. Mix the vinegar, salt, and sugar. Incorporate the mixture into the rice. Mix gently. Finally, cool the rice on a cold tray or mold.
3. Cut the thawed salmon into cubes. Then mix with soy sauce, sesame oil, crushed ginger, and if desired, lemon zest and sesame seeds. Cover with plastic wrap and refrigerate for 30 minutes.
4. Cut the radish, cucumber, and avocado into thin slices. Pour a little lemon juice over the avocado so it doesn't turn brown.