Chop, mix, and serve. Then it's just for everyone to assemble their own bowls.

Ingredients

2 servings.

• 2 tbsp Japanese soy sauce
• 1 tsp sesame oil
• 1 tsp clam powder
• 1 clove garlic, grated
• 1 pinch chili flakes
• 1 spring onion, thinly sliced
• 1/2 lime, juiced
• 200 g sushi-grade raw fish, such as salmon
• 2 portions short-grain rice

Topping:

• Radishes
• Avocado
• Mango
• Cucumber
• Soybeans
• Sesame seeds

Sriracha Mayo:

• 0.5 dl mayonnaise
• 1 pinch clam powder
• 1-2 tsp sriracha
• Salt

 

Instructions: 

1. Cook the rice according to package directions.
2. Combine soy sauce, sesame oil, clam powder, garlic, chili flakes, lime, and spring onion in a bowl.
3. Dice the salmon and add to the bowl. Refrigerate for at least 15 minutes, preferably longer.
4. Slice and arrange all topping vegetables on a platter or in bowls.
5. Season the mayonnaise with sriracha, clam powder, and salt.
6. Place warm rice at the bottom of each bowl and top with the marinated fish, vegetables, sesame seeds, and drizzle with mayonnaise.