Brazil

Japanese rice

Vinegar for Sushi

Refined sugar

Fresh diced salmon

Diced Avocado

Minced red onion

Minced Girl's Finger Pepper

Coriander / olive oil / lemon / salt / chives / sesame

Salmon and guacamole tartare

Lave o arroz japonês 3x

Cozinhe 500gr em 800ml de agua de 15 a 20 minutos no fogo baixo.

Deixe o arroz descansar por 10min.

Paralelo a isso, aqueca o vinagre para sushi com açúcar e uma pitada de sal. Ao ferver desligue e deixe esfriar. 

Wash Japanese rice 3x

Cook 500gr in 800ml of water for 15 to 20 minutes on low heat.

Let the rice rest for 10 minutes.

At the same time, heat the sushi vinegar with sugar and a pinch of salt. When boiling, turn off and let cool.

Coloque o arroz num recipiente, add o vinagre temperado e misture com delicadeza.  Reserve. 

Place the rice in a container, add the seasoned vinegar and mix gently. Reserve.

Tempere o salmão com azeite e sal a gosto. Reserve. 

Tempere o abacate com limao, sal, azeite, coentro, pimenta dedo de moça. Reserve. 

Season the salmon with olive oil and salt to taste. Reserve.

Season the avocado with lemon, salt, olive oil, coriander, pepper. Reserve.

Com auxílio de um aro de inox, monte seu prato com essa sequência. 

Arroz japones
Salmão 
Guacamole

Finalize com gergelim torrado. 

Bom apetite 😁

With the help of a stainless steel rim, assemble your plate with this sequence.

japanese rice
Salmon
Guacamole

Finish with toasted sesame seeds.

Good appetite 😁

Salmon and guacamole tartare

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