Sushi Bowl

For the sushi bowl, first bring rice to a boil in a saucepan with 160 ml water and cook, covered, over low heat for about 35 minutes. Then cover and let it swell for 5-10 minutes on the turned off stove top.

Clean, wash and cut the cucumber into bite-sized strips. Clean, peel and cut the carrots into bite-sized pieces. Finely slice the seaweed, about a third of it into small pieces.

Rinse the edamame in cold water, cook in boiling salted water for about 5 minutes, lift out with a slotted spoon, let cool briefly and pick the seeds out of the pods. Set the seeds aside on a plate.

Cut the salmon into bite-sized slices with a sharp knife. Cut the avocado in half and remove the stone. Divide the flesh in the skin into cubes and scoop out with a tablespoon. Peel the garlic, chop coarsely and puree finely with gari, the soy sauce and wasabi to taste in a blender or with a hand blender.

To serve, mix the seaweed pieces with the rice and divide between two bowls. Place the cucumber, carrots, edamame, salmon and avocado on top, garnish with seaweed strips and sesame seeds and serve the sushi bowl immediately drizzled with the sauce.

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