Summer in a bowl
PICKLED CUCUMBER
1 cucumber
1 tsp of salt
Cut the cucumber into slices, mix them with the salt and let stand 10 minutes.
5 tbsp rice vinegar
2 tbsp of sugar
1 pinch of salt
Put the ingredients in a saucepan so that the sugar and salt dissolve.
Rinse the cucumbers. And mix them with the cooled down liquid.
WASABI SLAW
½ Napa cabbage, finely chopped
½ fennel cut into julienne
3 tbsp of mayonnaise
1 tsp of wasabi
½ lime juice
1 tbsp black sesame
Mix it all up.
MARINADE FOR RAW FISH
7 tbsp soy sauce
4 tbsp of sesame oil
2 tbsp sriracha sauce
1.5 oz of chopped ginger
1 garlic clove, minced
4 tbsp sesame
2 tbsp of honey
1 lb of raw tuna or salmon cut into cubes
Mix it all up.
1 mango, sliced
1 avocado, sliced
200 g rice (once cooked season with a pinch of sugar, 3 tbsp of rice vinegar)
DRESS UP THE 4 BOWLS
Divide the rice by four, do the same with the marinated fish. Add some slaw, cucumber, mango and avocados. Sprinkle it all with a little sesame and voila!