Rice bowl recipe with BiGG Wasabi Seaweed

Video Link:
https://www.instagram.com/reel/CiHbkFtu2iK/

Ingredients:

1 small carrot
1 small cucumber
1 Corn
1 fresh salmon fillet
100g medium grain rice
15ml Mirin
15ml Rice wine vinegar

Method:

1. Weigh out 100g of rice, wash it under running water 3 times or until the water runs clear, and place into a pot with 160g of water and cook covered on low heat for 15 minutes.
2. Slice cucumber, Carrot and set aside
3. Microwave your corn for 2 minutes and then place it directly over your gas stove burner turning every few seconds until it is nicely charred, set aside and cut off the kernels.
4. Dice your raw salmon into 1cm cubes and marinate in 1 tsp sesame oil, 1 tsp of soy sauce and 1 tsp of Wasabi Seaweed seasoning - set aside
5. Once your rice is cooked and cooled slightly, add the mirin and Rice wine vinegar to the rice and fold through.
6. Build your bowl with rice first, then place the other ingredients in their own segments, top with kewpie and BiGG Wasabi Seaweed