Salmon rice bowl with edamame, egg & avocado

What goes in

• 200 g sushi rice
• 300 g fresh salmon fillet
• 2 king oyster mushrooms
• 150 g edamame beans
• 2 eggs
• 1 avocado
• 2 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp neutral oil

How to do it

1. 01

   Cook the rice according to package instructions.

2. 02

   Slice the king oyster mushrooms in half lengthwise. Heat 1 tbsp neutral oil in a pan and sear the mushrooms with 1 clove of garlic until golden. Set aside.

3. 03

   Cut the fresh salmon into cubes. In a bowl, mix soy sauce, fish sauce, vinegar, and oyster sauce. Marinate the salmon cubes in the mixture.

4. 04

   Sear the marinated salmon briefly in the same pan until just cooked. Set aside.

5. 05

   In the same pan, add the remaining garlic and edamame beans. Stir-fry until tender, adding a splash of water if needed.

6. 06

   Hard-boil the eggs, then peel and chop them. Toss the edamame and chopped eggs with sesame oil and grated garlic.

7. 07

   Slice the avocado.

8. 08

   Serve everything over a bed of rice: arrange the seared mushroom, salmon cubes, edamame-egg mixture, and avocado slices on top.