- 80g Salmon
- 40g Avocado
- 7g Salmon Roe
- 3g Chives
- 20g Edamame
- 3g Red Vein Sorrel
- 35g Mizkan Sesame Dressing
- Cut the salmon in small cubes and keep in the fridge.
- Cut cubes of avocado, chop the chives and add to the salmon.
- Boil your edamame for 2 minutes, remove from the pod and place in the bowl with all the previous ingredients.
- Plate the ingredients and then place the salmon roe on the plate to decorate.
- Garnish with the red vein sorrel and the sesame dressing.