Ideal for solo cooking. Per person 75 gr sushi rice, 1/2 avocado, 1 spring onion, 50 grs carrot, 50 gr chukka wake seaweed salad, 100 grs shrimps, 1 small Shanghai paksoi, 1 tsp black&white sesame seeds.

Cook the rice, which will take almost 30 mins. Plenty of time to start with the Togarashi Aioli sauce: mix 3 tbsp Mayo, 1 chopped garlic clove , 1 tsp soy sauce, 1 tsp Togasrahi powder, a bit of pepper.

Slice the avocado lengthwise. The carrot in matchsticks. The onion in rings.
Fry the shrimps (or gambas). Stir fry the chopped paksoi.


Serve as shown, the shrimps covered in sauce.

Inspired by Viva magazine