Ponzu Salmon Rice Bowl Recipe | Fresh & Flavorful with YingHok Ponzu Sauce
Ingredients
Rice: 300g
Yinghok Ponzu sauce: 30g
Salmon: 30g
Avocado: 10g
Sweet corn kernels: 10g
Salad dressing: 10g
Fish roe: 5g
Instructions
1. Place the weighed rice on a plate, then arrange the salmon slices evenly around the rice in sequence.
2. Put a runny egg in the center of the salmon, top it with fish roe for garnish, and squeeze on some salad dressing. Use a culinary torch to heat the salmon and salad portion for about 1 minute until a rich aroma is released.
3. Drizzle with Ponzu sauce, and finally sprinkle with crushed nori. Stir well and the dish is ready to serve.The above is the complete preparation process for Grilled Runny Egg Salmon Volcano Rice Bowl.
Barbecue Sauce(Spicy and Sweet): The soul of grilled meat. Perfect for glazing or dipping grilled meats, adding bold flavor.
Spicy Barbecue Sauce: The soul of grilled meat. Perfect for glazing or dipping grilled meats, adding bold flavor.
Barbecue sauce: A savory-sweet, rich blend. Perfect for glazing or dipping grilled meats, adding bold flavor.
Barbecue sauce: A savory-sweet, rich blend. Perfect for glazing or dipping grilled meats, adding bold flavor.
