Capture Spring in Advance! Delicious California Rice Bowl

• 4 large bowls full Cooked rice (warm)
• 2 to 2 1/2 tablespoons Ponzu
• 1 tsp Olive oil
• 1 block Sashimi grade salmon (or smoked salmon)
• 1 Ikura
• 1 Avocado
• 1 dash Lemon juice
• 1 Usuyaki tamago
• 1/3 Cucumber
• 2 to 3 slices Cured ham
• 1 pack Finely sliced squid sashimi (optional)

1. Mix the ingredients into the warm rice.
2. Serve rice in individual rice bowls.
3. Slice the salmon thinly.
4. Peel the avocado, cut into bite sized pieces and sprinkle on the lemon juice.
5. Slice the usuyaki tamago into 2 cm strips.
6. Cut the cucumber in half lengthwise and slice thinly.
7. Cut the ham and eggs into similar size strips.
8. Cut up the squid so that it's easy to eat.
9. Arrange the cut up ingredients colorfully on top of the rice.
10. Eat with soy sauce.
11. You can also squirt mayonnaise if you like.

full cooked rice, ponzu, olive oil, salmon, ikura, avocado, lemon juice, usuyaki, cucumber, ham, pack

Taken from cookpad.com/us/recipes/188228-capture-spring-in-advance-delicious-california-rice-bowl (may not work)