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