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Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 4 large bowls full Cooked rice (warm)
- 2 to 2 1/2 tablespoons Ponzu
- 1 tsp Olive oil
- 1 block Sashimi grade salmon (or smoked salmon)
- 1 Ikura
- 1 Avocado
- 1 dash Lemon juice
- 1 Usuyaki tamago
- 1/3 Cucumber
- 2 to 3 slices Cured ham
- 1 pack Finely sliced squid sashimi (optional)
Method
- Mix the ingredients into the warm rice.
- Serve rice in individual rice bowls.
- Slice the salmon thinly.
- Peel the avocado, cut into bite sized pieces and sprinkle on the lemon juice.
- Slice the usuyaki tamago into 2 cm strips.
- Cut the cucumber in half lengthwise and slice thinly.
- Cut the ham and eggs into similar size strips.
- Cut up the squid so that it's easy to eat.
- Arrange the cut up ingredients colorfully on top of the rice.
- Eat with soy sauce.
- You can also squirt mayonnaise if you like.
