Directions

To Cook

1. Cook salmon in a frying pan on medium heat on both sides until golden, and skin is crispy.
2. While salmon is cooking, heat the soy sauce, sugar and mirin in a small pan until thickened, stirring constantly.
3. Chop spring onion finely and mix with the natto and included seasoning packets.
4. Slice avocado and place on a bowl of rice. Top with yuzu flavoured mayonnaise.
5. Arrange bowl with umeboshi and natto, adding finely chopped shiso leaf, shio kombu, black sesame seasoning and roasted sesame to taste.
6. Serve salmon fillet on a plate and top with soy sauce glaze to taste. Enjoy with some tea!