Salmon sushi (2)
Instructions
Put the basmati rice (Indian variety, known from the characteristic elongated crystalline grain) in a saucepan and pour over double the volume of water.
Then, add a generous pinch of salt and cook on moderate fire until the rice has absorbed all the water.
Turn off the heat, mix rice shelling and then let it cool.
Form then the piles of rice, giving them the shape with the Palm of your hand.
Lay the rice mounds on individual plates and cover them with a thin slice of smoked salmon.
Garnish with the chives and add at least a few drops of soy sauce.
Ingredients and dosing for 2 persons
- 100 g of basmati rice
- 100 g of smoked salmon
- 1 pinch of salt
- Soy sauce
- For garnishing:
- Chives