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For 10 servings
600 g sushi rice
2 g turmeric
1 g mango powder
50 ml mirin
50 ml rice vinegar
50 g sugar
10 g salt
100 ml orange juice
2 sprigs of rosemary
100 ml Debic Culinaire Original
2 g yellow curry powder
30 g honey
20 g English mustard
400 g fresh salmon
300 g mango
300 g sweet potatoes
300 g corn, cooked on the cob
200 g carrots
300 g daikon, pickled
30 g yellow flowers
50 g toasted sesame seeds with yuzu
Cook the rice according to the instructions on the package and add the turmeric and mango powder.
Mix the mirin with rice vinegar, sugar and salt.
Add this mixture to the steamed rice.
Stir briefly and then let the rice cool as quickly as possible.
Bring the orange juice to the boil together with the rosemary sprigs and reduce by half.
Pass through a sieve.
Mix this juice with the Culinaire Original, curry powder, honey and mustard.
Mix to a homogeneous dressing and store in a squeeze bottle.
Cut the salmon, mango and cooked sweet potato in brunoise.
Cut the corn from the cob.
Cut the carrot and daikon into fine slices and cut out with a cookie cutter of your choice.
Keep the slices of carrot tightly closed so they don't dry out.
Divide the yellow rice over the bowls.
Dress all the different garnishes on the rice.
Arrange with the yellow dressing and finish with flowers and sesame seeds.
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