这道快手美味的菜肴以三文鱼和牛油果为主角，两者都富含营养，对皮肤非常有益。
加入芝麻油调味，只需5分钟即可准备完成。
可以单独作为开胃菜享用，也可以盖在热米饭上，做成令人满足的波奇饭。
多做一些——你会想要更多的！
小贴士：使用完全成熟的牛油果——轻轻按压时应略有弹性。
将三文鱼和牛油果切成大小均匀的块，以获得最佳摆盘效果。
如果喜欢辣味，在上桌前淋上辣椒油即可。
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烹饪时间
5 分钟
评分
分享
Artist
HarunaTakahashi
个人资料
食材
份量 4
原始食谱（1倍）可制作 4 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 7 oz 刺身级三文鱼
- 1 成熟牛油果
- 切碎的葱花和细切海苔，用于装饰
- A1 蒜瓣，磨碎
- A1 tbsp. 芝麻油
- A2 tbsp. 酱油
- A白芝麻，适量
步骤
- 1
将三文鱼和牛油果切成一口大小的方块（约2厘米）。在碗中混合所有A食材（磨碎的大蒜、芝麻油、酱油和芝麻）。
- 2
将三文鱼和牛油果轻轻与酱汁混合。为避免压碎牛油果，使用大勺轻轻翻拌。
小贴士：可以先将三文鱼与酱汁混合，再轻轻拌入牛油果。
- 3
直接享用，或盛在米饭上。如喜欢，可用葱花或细切海苔装饰。
食谱ID
31
小贴士与备注
使用完全成熟的牛油果——轻轻按压时应略有弹性。
将三文鱼和牛油果切成大小均匀的块，以获得最佳摆盘效果。
如需增添辣味，上桌前淋上辣椒油。
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I am a culinary expert, food coordinator, and wine instructor, living with my husband and our two children (ages 6 and 9). After graduating from a four-year university, I worked for an airline as a chief cabin attendant on both domestic and international flights. During that time, I discovered the richness and joy of diverse food cultures around the world. After leaving the airline, I decided to bring smiles to dining tables through food. Today, I develop, supervise, and style recipes for corporate websites and other media, coordinate food for TV programs, and teach wine classes at a wine school. I specialize in easy yet stylish appetizer recipes for everyday life, event recipes, kid-friendly dishes that don’t require separate servings, and healthy snack recipes. I focus on creating recipes that are visually appealing, flavorful, and easy to make for anyone following them. Culinary Qualifications Tokyo Kaikan Cooking School Special Course Diploma Certified Food Coordinator Wine Expert (Japan Sommelier Association) WSET Level 3 Award in Wines Certified Bronze-Level Wine Instructor (Wine Examination) Certified Finger Food Stylist