Method

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1. Boil the rice with water according to the instructions on the package and allow to cool slightly.
    

2. Fry the salmon filet in some vegetable oil in a frying pan and cook around 10 minutes (depending on the thickness of the filet) The salmon can be cooked rare (it should still be largely pink with just the outside cooked) or medium with just the centre still pink – this is up to your personal taste.
    

3. Cut the avocado into thin slices.
    

4. Mix the cooled cooked rice with the rice vinegar and Lee Kum Key Premium Soy Sauce.
    

5. Mix the mayonnaise with wasabi paste in a different bowl.
    

6. To serve spread the watercress in the two bowls.
    

7.  Layer the rice, the fresh edamame beans the slices of avocado and the salmon filet (cut into cubes) in the bowls.
    

8. Sprinkle with black sesame seeds.
    

9. Serve with the wasabi mayonnaise – you can serve it separately or mix it in the bowl.