Sushi bowl with ingenious Asian dressing

Ingredients for 2 servings:

• 150 g sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 180 g salmon fillet(s), very fresh, raw
• 180 g peas, frozen, or edamame
• 1 carrot(s)
• 1 mini cucumber(s)
• 1 nori sheet
• some leaf lettuce
• 1 tsp sesame seeds
• 5 tsp fish sauce
• 4 tbsp soy sauce
• 6 tbsp lime juice
• 1 kaffir lime leaf, or some lemongrass
• 4 tsp palm sugar, grated (regular sugar works too)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the sushi rice according to the package instructions and let it cool briefly. Meanwhile, heat the vinegar, sugar, and salt in a small saucepan while stirring, then let it cool slightly. Then stir together the rice and vinegar mixture. Cut the salmon into small pieces, chop the carrot and cucumber, bring the peas to a boil briefly, then let it cool. Tear the lettuce into bite-sized pieces. Soak the nori sheet briefly. Arrange everything in a bowl. For the dressing, combine the fish sauce, soy sauce, lime juice, palm sugar, and the coarsely chopped kaffir lime leaf. Let it steep; it’s even better if you prepare it the day before. Pour the dressing, without the kaffir lime leaf, over the bowl and sprinkle with sesame seeds.