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