Serves two
Ingredients:
1 cup white Valencian rice (or any rice equivalent to Japanese rice)
200g thinly sliced smoked salmon
200g arugula
2 small-sized ripe avocados, cut into cubes
A handful of fresh cilantro, roughly chopped
A tablespoon of lightly toasted white and black sesame seeds
Organic soy sauce to taste
Preparation:
In a pot over high heat, add 1 cup of rice and 2 cups of water and bring to a boil. Reduce heat to a simmer, cover the pot with a kitchen cloth, and let it cook for about 10-15 minutes or until all the water is completely gone. The rice should have a soft and sticky texture. Keep aside. In a large serving plate, layer the ingredients as follows from bottom to top: salmon, rice, arugula, avocado, cilantro. Then finish off by garnishing with sesame seeds. If desired, serve cold gazpacho soup on the side. Enjoy with soy sauce!
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