How cute are these little party bowls? And of course those little pipettes are the finishing touch. You can also season the sushi rice with rice vinegar, salt and sugar. Do this when the rice is just cooked. Spoon it into a bowl and sprinkle with the vinegar in which you have dissolved salt and sugar. Fan the rice dry, which is what they traditionally do in Japan.
Cook the rice according to the instructions on the package. Allow to cool completely.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Cut the salmon into cubes and use a cheese slicer or vegetable peeler to slice the cucumber lengthways.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop out the flesh and cut into thin slices.
Divide the rice among the bowls and arrange the mango, salmon, cucumber, avocado, red cabbage and carrot around it. Sprinkle with sesame seeds. Fill the pipettes with soy sauce and insert into the rice. Or sprinkle everything with a little soy sauce.
