condiments

Bibimbap

food

rice

1 bowl

mayonnaise

10g

Sushi Vinegar

10ml

chanson

Proper amount

Saute fish

food

Salmon pieces

200 grams

Japanese soy sauce

10ml

Sweet Chili sauce

15g

Chopped red onion

Proper amount

Bruised ginger

Proper amount

Cooked sesame

Proper amount

Mix with Undaria pinnatifida

food

Dried Undaria pinnatifida

5 grams

sesame oil

5 grams

Sushi Vinegar

10ml

Sweet Chili sauce

10g

Cooked sesame

Proper amount

condiments

avocado

one half

Diced cucumber

20 grams

cashew

20 grams

Cherry tomato

Proper amount

Chopped green onions

Proper amount

step

1. Add 10ml sushi vinegar, 10g mayonnaise and appropriate amount of vanilla into the rice bowl and stir well for later use.

2. Add 15g sweet and spicy sauce, chopped red onion, Jiang Mo and cooked sesame into 10ml Japanese soy sauce, and stir well, then add 200g salmon pieces and stir well.

3. Soak 5g of dried Undaria pinnatifida in clear water, blanch in boiling water, remove and put in a bowl. Add 5g sesame oil, sushi vinegar 10ml, sweet and spicy sauce 10g and a little cooked sesame seeds, and mix well.

4. Cut avocado into half pieces and roll it into a rose shape.

5. Spread Shanghai moss slices on bibimbap, add avocado, and then add the mixed salmon, Undaria pinnatifida, cashew nuts, diced cucumber and cherry tomatoes.

6. Sprinkle with chopped green onion and serve.