Ingredients:

150g fresh salmon, cubed

2 tbsp Sakura’ya miso sauce/ Tan Tan sauce1 cup cooked sushi rice

Edamame beans and avocado slices

Nori strips (seaweed)

Instructions:

1 Marinate the salmon cubes in the Sakura’ya miso sauce/ Tan Tan sauce for at least 15 minutes in the fridge.

2 Place the rice in a bowl.

3 Arrange the marinated salmon, edamame, and avocado on top.

4 Garnish with nori strips. Serve cold.