Ingredients for 4 persons
- 150 g long grain or basmati rice
- 2 organic mini cucumbers (snack cucumbers, or half a cucumber)
- salt
- sugar
- white wine vinegar
- 1 kohlrabi
- 4 tbsp beetroot juice (you can also use the juice from pickled beetroot in a glass jar)
- 1-2 tbsp sesame seeds, mixed light and black (or only light sesame seeds)
- 2 tbsp TOMAMI Japan 🛒
- 2 tbsp soy sauce
- 1 tsp honey
- 20 g ginger
- 0.5-1 clove of garlic
- approx. 400 g salmon fillet
- 2 tbsp oil
Preparation
Cook the rice in salted water according to the instructions on the package.
Peel every second strip from the cucumbers, cut the cucumbers into small slices, season generously with salt, a pinch of sugar and vinegar.
Peel the kohlrabi, cut into thin slices and then into fine strips.
Season generously with salt and add beetroot juice. Set the vegetables aside, stirring
occasionally.
Roast the sesame in a pan without fat, lightly salt. Mix a seasoning sauce from TOMAMI Japan 🛒, 2 tablespoons water, soy sauce and honey.
Peel the ginger and garlic and grate finely, add to the sauce. Cut the salmon into slices two fingers thick.
Heat the oil in a pan and fry the salmon for 2-3 minutes on each side.
Add the seasoning sauce and allow to boil down slightly while tossing.
Drain the rice and place into four bowls. Put the salmon on top and scoop the pan sauce
over it. Sprinkle with sesame.
Arrange the drained vegetables and serve immediately.
Product from the recipe
