Ingredients:
· 20-25 Mini cones Herbs de Provence Masdeu
· Diced marinated salmon
200 g of cleaned salmon in a piece
50 g of salt
25 g of sugar
20 ml teriyaki sauce
· 50 g of cooked basmati rice
· 20 g of mango cubes of 0.5 cm
· 20 g of cucumber in cubes of 0.5 cm
· 30 g of avocado in cubes of 0.5 cm
· 50 g of julienne red onion
· 20-25 units of cooked mukimame
· 5 g crispy onion
· 2 g of black sesame
Elaboration:
Marinated salmon
1. Mix the salt and sugar and bury the salmon in the mixture.
2. Leave 24 hours in the fridge. Then, clean and dry.
3. Cut into cubes of approximately 0.5 cm.
4. Mix with the teriyaki sauce.
Mix of fruits and vegetables
1. Mix the mango, avocado and cucumber cubes.
Assembly:
Fill the cones with rice until you reach the edge of the cone.
Mix the salmon with the mixture of fruits and vegetables.
Top with the mixed marinated salmon.
Decorate with the purple onion in juliana.
Place a mukimame bean in each cone.
Garnish with some crispy onion and some black sesame seeds.
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