Cook the rice according to the composition on the package. Stir 23 of the rice vinegar into the rice while it is still warm.
Let the rice cool in a large bowl for 1 hour.
Cut the salmon into 1 cm cubes (brunoise).
Finely chop the flesh.
Mix the salmon with the pepper, soy sauce and oil.
Place in the fridge until use.
Slice the cucumber and carrots into long ribbons with a cheese slicer from a vegetable peeler. Drizzle with the rest of the rice vinegar.
Cut the spring onions into slanting rings.
Cut the avocados in half lengthwise and remove the pit.
Scoop the flesh from the skin and cut into slices.
Divide the rice among bowls.
Divide the salmon, mango, cucumber, carrot, spring onion and avocado over it.
Sprinkle the salmon with the sesame seeds.
Mix the mayonnaise with the Go-Tan sriracha.
Put on the table with soy sauce and sriracha mayonnaise.
Kijk mee met Han en Chickslovefood
Kijk mee met Han en Chickslovefood
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