Sushi bowl with salmon and wasabi paste S&B

• 1 cup House of Asia sushi rice+ 1 glass of water
• 1 spoon House of Asia white sesame seeds
• 1 spoon House of Asia Black Sesame
• 1 spoon House of Asia Sushi Rice Sauce
  1 sheet House of Asia Seaweed Nori Leaves
• 200 g salmon fillet
• Salt and pepper
• 1 tablespoon oil, for frying
• 1/2 green cucumber
• 1 avocado
• 6 radishes

SOS:

• 1 teaspoon S&B wasabi paste
• 1 spoon House of Asia Light Soy Sauce
• 1 teaspoon House of Asia Rice Vinegar
• 2 tablespoons of mayonnaise
• Salt, pepper

Additionally:

• House of Asia Pickled Ginger – at your discretion
• Chives

1. Rinse the rice in a strainer until the water runs clear. Place the rinsed rice in a pot and cover with water. Cook the rice for 10 minutes. Then turn off the heat and leave the rice covered for 15 minutes to steam.
2. Toast the white and black sesame seeds in a dry pan and mix with the rice. Add 1 tablespoon of the sauce to the rice and mix everything together.
3. Cut the salmon into large cubes, sprinkle with salt and pepper, then fry in 1 tablespoon of oil until golden brown on each side.
4. Thinly slice the cucumber, radishes, and avocado. Cut the nori into short strips with scissors.
5. Mix all sauce ingredients thoroughly.
6. Place the sesame rice in a bowl. Top with cucumber slices, radishes, avocado, seared salmon, and nori strips. Pour the wasabi-infused sauce over the rice, add pickled ginger, and sprinkle with chives.