Avocado Rose Sashimi Salad
Ingredients and preparation
360 cc washed uncooked white rice, 400 ml water, 1 tsp black rice, 4 tbsp sushi vinegar, 1/2 avocado, 50 g smoked salmon, red and yellow cherry tomatoes, 1 thin egg omelette cut thinly, 1/4 minced onion, baby leaf greens.
Core and peel the avocado. Slice it very thinly and carefully spread the slices apart. Roll the sliced avocado up to create a rose.
Cook white rice and black rice together.
Combine cooked rice with sushi vinegar, mix well and set aside to cool.
Slice smoked salmon into bite-sized pieces and cut cherry tomatoes in half.
On a serving platter, place the rice on top. Then top with baby leaf greens, shredded egg omelette, smoked salmon, cherry tomatoes and minced onion.
Finally garnish with the avocado rose and serve immediately.