• 100g Thai red rice
  • 150gSmoked or fresh raw salmon
  • 100gThai Asparagus
  • 1 sheet Nori
  • 15cm piece peeled Cucumber
  • Handful frozen or fresh Broadbeans
  • 8 red radishes, sliced
  • 1/2 Avocado
  • 50g Arugula
  • 1 Tsp Black sesame
  • 2 tsp Tamari
  • 1 tbsp Sushi vinegar
  • 2 tsp Toasted sesame oil, divided
  • 1 tsp Sugar


  • STEP 1
    Rinse the rice twice and cook following the instructions on the pack. Drain and cool
  • STEP 2
    Mix vinegar, sugar and 1 tsp of the oil and add to the cooled rice, mix
  • STEP 3
    In the meantime prep your veg: Roast the asparagus on a grillpan after drizzling with 1 tsp sesame oil for 2 / 3 minutes
  • STEP 4
    Marinate salmon if using raw salmon with a splash of sushi vinegar and seasalt. Smoked salmon is okay as it is
  • STEP 5
    Peel and slice avocado, cut nori in small strips with scissors and mix with arugula, peel and dice cucumber, double pod the broadbeans
  • STEP 6
    Divide rice over 2 bowls in the middle and make nice heaps of the rest of the ingredients around / on top of the rice
  • STEP 7
    Sprinkle with sesame seeds and a bit of tamari and sesame oil and a bit more sushi vinegar if you like

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