Ingredients
- 120 g Japanese rice
- 200 g of salmon steak
- 60 g shimeji or Paris mushrooms
- 3 tablespoon(s) of olive oil
For the marinated vegetables
- 120 g daikon
- 2 small carrots
- 25g ginger
- 1/4 cucumber
- 1 of fine salt
- 2 teaspoon(s) of sugar
- 1 tablespoon(s) of rice vinegar
To serve
- 1 tablespoon(s) sesame seeds
-
nori seaweed
-
Sakimidori type green tea from Kobayashi
Preparation
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Peel the daikon, carrots and ginger 2 hours before. Cut them and the unpeeled cucumber into thin slices. Place them in an airtight bag, add the salt and sugar, mix and leave to macerate for 2 hours. Add the vinegar, mix well, and store them in an airtight container in a cool place.
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Preheat the oven to 170°/th. 5-6. Rinse the rice three times, drain it and let it sit for 30 minutes. Cook it for 17 minutes in three times its volume of cold water.
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Place the salmon in a dish with the cleaned mushrooms, drizzle with olive oil and bake for 10 minutes. Remove the dish from the oven, let cool and roughly crumble the fish.
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Prepare 1l of green tea as indicated on the packet. Divide the rice between the bowls, add the salmon in the center, the mushrooms and marinated vegetables around it, sprinkle with a little nori seaweed and sesame seeds. Pour the tea over everything and enjoy quickly.
