INGREDIENTS
500 grams of salmon, fish market, with skin
1/4 cups of soy sauce
1/4 cups orange juice
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon siracha sauce
1/2 cups of cucumber
1/2 cups of purple cabbage
1/2 cups of radish
3 tablespoons chives
1/2 cups carrot
3 cups sushi rice, cooked
1/2 cups avocado, sliced
enough of black sesame seeds, to decorate
enough sesame seeds, to decorate
enough chives, to decorate
Preparation:
On a board, with the help of a knife, remove the skin from the salmon and cut into thick slices.
Booking.
In a bowl, add the soy sauce, orange juice, sesame oil, rice vinegar, and siracha sauce until smooth.
Add the salmon and marinate for 15 minutes.
On a board, with the help of a knife, cut the cucumber into slices, the purple cabbage, the radish into thin slices, and the finely chopped chives.
With a peeler, peel the carrot into ribbons. Roll up and reserve.
Serve a bed of rice in a bowl, followed by salmon and previously cut vegetables.
Garnish with the avocado, black and white sesame seeds, and chives. Enjoy.