Flammed bowl with flamed salmon

Pluck the flamed salmon into small pieces (approx. 350 g per portion), add the soy sauce and leave to stand briefly in the fridge.

Cut the mango and avocado into small cubes.
Meanwhile, cook the bulgur according to the packet instructions and toast the light and dark sesame seeds in a pan.

To serve, first add the warm bulgur and then the edamame beans to the bowl. This is followed by the cooked salmon and the diced mango and avocado.

Top the bowl with the cranberries, enoki mushrooms, sushi mayoo and Japanese sriacha sauce. Finally, sprinkle the bowl dish with the toasted sesame seeds.
Cress, rolls of nori leaves or seaweed chips (all edible) are suitable for decorating.