Lightly Salted Salmon and Avocado Bowl

1. 1 Lightly salted salmonpack 200 g ≈ $9.00 80 g
2. 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
3. 3 Cucumbers≈ $3.67 per kg 70 g
4. 4 Radishespack 300 g ≈ $1.80 50 g
5. 5 Eggspack 10 pcs ≈ $1.89 1 pcs
6. 6 Short-grain ricepack 800 g ≈ $2.16 60 g
7. 7 Soy sauce 12 ml
8. 8 Sesame seeds 4 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 130 ml water, salt, and cook for 18–20 minutes until tender. Fluff and keep warm.

2. Lower the egg into boiling water and cook for 7 minutes for a soft center or 9 minutes for a firm yolk. Cool, peel, and halve.

3. Slice the salmon. Cut the avocado² into wedges, and slice the cucumber³ and radish⁴ into thin rounds.

4. Spread the rice as the base in a bowl. Arrange the salmon, avocado², cucumber³, radish⁴, and egg in sections.

5. Drizzle with soy sauce, sprinkle with sesame seeds, and serve immediately.