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Ingredients
- 200 g sushi rice
- 200 g vegan 'salmon'
- ½ avocado
- 100 g edamame beans
- ¼ medium cucumber
- ½ carrot
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tbsp lime juice
Preparation
- 1Cook the sushi rice according to the instructions on the package, then let it cool down slightly.
- 2Cut the vegan 'salmon' into slices about 1 cm thick. Mix the soy sauce, rice vinegar, sesame oil, and lime juice, then marinate the 'salmon' in it for 10 minutes.
- 3Thinly slice the avocado, cut the carrot into matchsticks, and the cucumber into halved rounds.
- 4If the edamame beans are raw, blanch and drain them.
- 5Divide the rice into two bowls. Arrange the marinated 'salmon', vegetables, and edamame on top.
- 6Sprinkle with sesame seeds, and drizzle a little of the marinade over it as a dressing.
