Chirashi, salmon and lawyer
- Total time
- 42 min
- servings
- 2 servings
- Dish type
- Other
Auto-translated · View original
Prep
30 min
Cook
12 min
Total time
42 min
Ingredients
Ingredients
- 180 g 180 g Basmati rice
- 300 g 300 g Salmon fillet
- 1 1 Counsel
- 2 c. à soupe 2 tablespoons Rice vinegar
- 1 c. à café 1 tbsp Sugar
- 50 cl 50 cl Water
- 2 2 pinch(s) Salt
- Salted soya sauce
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Rinse rice
- 2
Rinse the rice until the water is clear.
- 3
Cooking rice
- 4
Then place the rice in a saucepan and cover with water, bring to a boil and cook over low heat for 12 min. Cut the fire and let rest for about 15 minutes.
- 5
Preparation for seasoning
- 6
Meanwhile, in a bowl, prepare seasoning by mixing rice vinegar, salt and sugar.
- 7
Preparation of ingredients
- 8
Cut the salmon into slices a little less than 1 cm thick. For the lawyer, peel him, remove his core and cut him in half. Then slice the same thickness as the salmon.
- 9
mixture
- 10
Once the rice is cold, mix with the seasoning. If the rice is not cold, rinse it with cold water.
- 11
Dressing
- 12
For dressing, in a bowl, place half the rice, then cover with half the salmon and avocado slices, and then sprinkle with sesame seeds.
- 13
Accompanying
- 14
You can accompany chirashi, salmon and avocado with some soy sauce, to immerse the salmon during the tasting! Or present on the table some wasabi paste to raise the whole.
Nutrition
- calories
- 512
Indicative values from the source, for the original recipe.
Source : cuisineaz
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!