- Cut MOWI Saku in cubes. In bowl add lemon juice, ginger, sesame oil, liquid aminos and stir. Add salmon cubes and marinate for about 5 to 10 minutes.
- Heat a skillet/frying pan on medium-heat and add 2 tbsps of olive oil and cook salmon for 4-6 minutes.
- Place carrots and cabbage in a separate bowl, add rice vinegar, lime juice and salt as vinaigrette.
- On bowl place the white rice as base, then arrange the rest of the ingredients as desired.
Ingredients
- Base: 1 cup sushi rice
- 1 carrot cut in strings
- 1/2 cup purple cabbage
- 1/4 cup radish
- 5 cherry tomatoes
- 1/2 mango cut in cubes
- 1/2 avocado
- Toasted sunflower seeds
- Purple onion finely cut
- White and black sesame seeds
Sauce
- 1/4 teaspoon
- 3 teaspoons liquid aminos
- 1 teaspoon sesame oil
- 1/4 lime
- Rice vinegar
- Lemon
- Salt
