ingredients
- 2 cups japanese short-grain rice some rice
- 2 cups some water
- 1/4 cup some unseasoned rice vinegar
- 4 teaspoons a bit of sugar
- 1 teaspoon a pinch of fine sea salt
- 1 cut of sushi grade salmon
- 1 cut of sushi grade tuna
- 1 small container of tobiko
- 1 large korean picked radish
- 1 large cucumber
- 1 fresh mango
- 1 packet of seaweed, to serve
instructions
- wash (!!) and cook the rice.
- heat the rice vinegar, sugar and sea salt together in a saucepan over medium-high heat until the mixture nearly reaches a simmer.
- remove from heat and whisk until the sugar has dissolved.
- season, drizzle and mix rice with sushi vinegar in a bowl.
- let mixture cool until room temperature.
- partition rice into two bowls.
- cut salmon, tuna, cucumber, pickled radish, and mango. arrange and add tobiko + seaweed to taste.
courtesy of gimme some oven.