Easy homemade salmon sushi bowl recipe

In the bowl of a food processor, add the mint leaves, parsley and coriander; together with the tahini, olive oil, salt and cold water. Blend until it is a smooth paste. Correct the bitterness with sugar to taste and set aside in the fridge.

Add the sesame to a frying pan and toast over medium heat, until fragrant and slightly golden in colour.

Slice the half onion into thin strips, remove the skin from the salmon and cut into cubes.

Transfer to a bowl, together with the toasted sesame seeds, soy sauce, dried chillies and grated fresh ginger. Mix together and set aside in the fridge.

Peel and cut the pineapple into small cubes.

Finely brunoise a carrot.

Serve first the rice and two teaspoons of homemade furikake. Mix together.

Place the salmon and onion in the middle and around it the pineapple, wakame, mixed nuts and brunoise carrot.

Finish with the tahini sauce and fresh herbs.