On the Japanese tour with the Pokebowl

Ingredients for the pokébowls

• 200 grams of sushi rice
• 2 tsp salt
• 2 tsp sugar
• 60 ml sushi vinegar + 1 tbsp for the salmon�
• 300 grams of fresh raw salmon (from the fishmonger)
• 6 radishes
• 150 grams of mango
• 150 grams of soybeans
• 1 tbsp. sesame seeds white and black
• 4 small carrots
• 10 cm cucumber
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp wasabi
• 6 tbsp. mayonnaise, Oliehoorn

Here's how to make it

1. Cut the salmon into 2-by-2-inch cubes and marinate in the soy sauce, sesame oil and tablespoon of sushi vinegar. Place covered in the refrigerator for one hour.
2. Cook the sushi rice according to package directions until tender. Ladle into a large (earthenware) bowl.
3. Meanwhile, in a saucepan, heat the rice vinegar, salt and sugar until the sugar and salt are dissolved. Add this mixture to the sushi rice and gently stir. Let the rice cool almost completely.
4. Cut the salmon into 1 cm by 1 cm cubes, the avocado into slices and the spring onions finely.
5. Mix the mayonnaise with the wasabi and taste if you like it that way.
6. Divide the cooled rice into two bowls. On top, divide the salmon, carrot, corn, cucumber, mango and soybeans.
7. Drizzle soy sauce over the poker bowl to taste and finish with the delicious wasabi mayo.

Enjoy your meal!