For the hummus:
Combine chopped beetroots, chickpeas, a few drops of lemon juice, tahini and oil all in a blender.
Blend the mix until you get a smooth and homogeneous cream.
Add salt if necessary.
For the bowl:
Cook the rice in plenty of water or through steam cooking.
Cut the various toppings: the carrot into julienne strips and the cucumber into slices.
At the bottom of a bowl lay the rice and the various toppings on top to make small piles: salmon, beetroot hummus, carrots and cucumber.
Finally, add the sesame seeds
