Japanese recipe chirashi salmon avocado spicy
Here is our recipe for salmon and avocado chirashi. In this Japanese recipe, we use a Korean sauce called "gochujang". It is slightly spicy but goes very well with the chirashi.
Ingredients
- 200 g of Japanese cooked rice
- 100 g of raw salmon
- 1/2 piece of ripe avocado
- 1/2 tsp lemon
Sauce
- 1 tbsp shoyu soy sauce
- 2 tsp gochujang
- 2 tsp sesame oil
- 1 tsp of sugar
- 1 tsp white sesame seeds
- 1/2 tsp grated garlic
- nori cut into strips
Instructions
- Cut the avocado in half, remove the pit and with a knife cut into 1 cm cubes. Then, using a tablespoon, remove the flesh and sprinkle with lemon juice.
- Cut the salmon into 1 cm cubes.
- In a bowl, add the ingredients for the sauce: soy sauce, gochujang, sesame oil, sugar, white sesame and grated garlic. Mix. Then add the cubed salmon and the avocado to the bowl and mix again.
- Arrange your rice in a bowl and on top add this last mixture. Finally, finish the chirashi with a few slices of nori on top.
