Avocado maki and salmon nigiri
Step 1/4
- 100 g salmon fillets
- knife
Cut salmon into thin slices as for sashimi
Step 2/4
- 20 ml lemon juice
- 20 ml soy sauce
- bowl
Mix lemon juice and soy sauce together in a bowl. Also works well with lime or yuzu juice instead of lemon.
Step 3/4
Toss the salmon in the bowl with the soy and citrus mixture just before serving. Then drain the excess liquid.
Step 4/4
- ½ tsp sesame seed
- 1 sprig watercress
- 20 ml Ponzu
Place the salmon slices on a plate. Serve with ponzu for dipping. Add sesame and watercress leaves as a garnish (optional)
