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INGREDIENTS
- 200 g vegan 'salmon'
- 200 g sushi rice
- ½ avocado
- 100 g edamame (shelled soybeans)
- ¼ medium cucumber
- ½ carrot
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ tablespoon lime juice
INSTRUCTIONS
- 1Cook the sushi rice according to the package instructions and let it cool slightly.
- 2Cut the vegan 'salmon' into slices about 1cm thick. In a bowl, mix soy sauce, rice vinegar, sesame oil, and lime juice, and let the 'salmon' marinate in this mixture for about 10 minutes.
- 3Slice the avocado thinly, cut the carrot into julienne strips, and the cucumber into half-moons. If the edamame are not pre-cooked, blanch them briefly and drain. Divide the rice into two bowls, arrange the marinated 'salmon', vegetables, and edamame on top. Finally, sprinkle everything with sesame seeds and drizzle with a little of the remaining marinade.