Sushi salad

Cook the sushi rice according to the instructions on the package.

Heat the rice vinegar in a saucepan and dissolve the salt and the sugar. Pour the mixture into the still hot rice and continue to scoop for 3 minutes.

Remove the stalks from the lettuce heads and cut the lettuce into thin strips. Place the small pieces on a large, flat dish.

Mix the wasabi mayonnaise with the water and sprinkle half over the lettuce. Divide the sushi list over the lettuce.

Halve the cucumber in the length. Spoon out the seed lists with a teaspoon.

Cut the flesh into long strips and then the bars into narrow strips of about 6 cm. long. Divide over the rice.

Heat a frying pan with non-stick coating and fry the salmon for about 6 minutes. Turn halfway. Take of the fire.

Divide the salmon into pieces, drizzle with the soy sauce.

Halve the avocados and remove the kernel. Scoop the flesh from the skin with a spoon and cut into thin slices. Put on the salad.

Tear the nori sheet into pieces and sprinkle over the salad. Drizzle with the rest of the wasabi mayonnaise.