Poke with salmon and tamago

• Itamae Rice
  300 g
• Uchibori Sushi vinegar
  70 ml & 2 el
• Zalmfilet
  200 gr
• Yama Miso Yuzu
  2 el
• Wortel
  1 st
• Kyurizuke
  50 gr
• Gepelde sojabonen
  100 gr
• Tamago omelet
  120 gr
• Tuinkers
  1 bakje
• Kuki Irigoma Shiro
  2 tl
• Kuki Irigoma Kuro
  2 tl

• Cook the sushi rice by following the instructions on the packaging. Cool until lukewarm and season with the Sushi Vinegar.
• Cut the salmon fillet into pieces and marinate in the Miso Yuzu.
• Peel and shave the carrot into wafer-thin slices and marinate in the Sushi Vinegar.
• Cut the tamago into nice slices.
• Add the rice to a wide bowl. Tip: the rice in a poke bowl should always be lukewarm! As a rule, it is better to serve the rice too hot than too cold.
• Nicely arrange the ingredients on the rice. Top with the cress and sesame seeds.

Tip: Marinate the soy beans in 4 tbsp of Yuzu Seasoning!