Ingredients for the recipe:

• 200 g sushi rice
• 150 g sashimi-grade raw salmon
• 1 small bunch of spinach shoots
• 6 radishes
• 1 avocado
• 100 g shelled and blanched fava beans
• 2 tablespoons whipped cream cheese
• 1 tablespoon Pondicherry curry paste
• 1 tablespoon 7-sesame seed mix
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 tablespoons sweet soy sauce

Preparation:

• Cook the sushi rice according to the package instructions. Once cooked, season it lightly with rice vinegar. Let it cool slightly.
• Blanch the fava beans in salted boiling water for 2 minutes. Drain and set aside.
• Cut the raw salmon into cubes. In a small bowl, mix the salmon cubes with the Pondicherry curry paste. Let marinate in the fridge for 5 to 10 minutes.
• In another bowl, combine the rice vinegar, sweet soy sauce, and toasted sesame oil. Whisk lightly to emulsify. Set aside.
• In a large bowl, spread the lukewarm rice as a base.
• Thinly slice the radishes and avocado.
• Arrange the marinated salmon cubes, sliced radishes, fava beans, and spinach shoots neatly on top.
• Add a few spoonfuls of whipped cream cheese for creaminess.
• Drizzle with the sauce.
• Generously sprinkle with the 7-sesame seed mix for crunch and a final touch.