On the basis of sushi rice vinegar, you have raw fish, avocado, sesame seeds and a little soy sauce ........... finally all you like.
Quick, easy, delicious and I find it super nice and very healthy
Preparation time: 20 minutes
Cooking time: 20 minutes
serve 4 people
250 g sushi rice or round rice
2 salmon steaks
2 avocados ripe
3 tbsp. tablespoons rice vinegar
2 tbsp. Coffee sugar
1 tsp. teaspoon salt
1 tsp. tablespoons golden sesame
Rinse the rice under cold water, drain and place in a saucepan. Cover and bring to a boil. Lower the heat, cover and cook for about 15 minutes, the water was almost absorbed.
Stop the heat and let braise for 10 minutes. Allow to cool.
In a cup, mix the rice vinegar, sugar and salt. Place rice in a bowl, sprinkle the vinegar, mix well.
Cut the salmon into small cubes and avocado (do it at the last moment).
Fill 4 rice bowl, place diced avocado and those of raw salmon. Sprinkle sesame seeds on top. Serve immediately with wasabi and soy sauce.
Bush beet yarrow
Preparation: 10 minutes
2 small raw beetroots (250 g)
200 g bush (low fat yogurt)
1 clove garlic, chopped ½ chopped shallot
1 tablespoon chopped parsley, chives and dill
1 pinch of Espelette chily
For the dressing:
2 teaspoon of walnut oil
1 tablespoon raspberry vinegar
Salt and pepper
Peel the beetroots, cut 12 thin discs (1 mm thick) on mandolin and cut the rest into strips. Work the brush( low fat yogurt) with garlic, parsley, chives and dills pepper and shallot. Season with salt. Pour this mixture into a pastry bag.
Prepare the dressing by mixing all the ingredients.
On each plate, place a beetroot drive, allocate half of the bush, cover with a new disc, distribute the remaining mixture and cover with a third disc. Arrange julienned beets around and drizzle with dressing. Possibly garnish with a few beet leaves.