材料

炖饭用米或寿司米60克
清水100毫升
盐1/2小匙
三文鱼柳100克
青葱40克,切细碎
青瓜40克,切薄片
味噌1小匙
柚子汁1小匙
酱油2小匙
日式腌姜片20克
芝麻10克

做法

  1. 把米、清水和盐一起煮滚,小火加盖继续煮40分钟成米饭。
  2. 把三文鱼切成1-2厘米的小丁。
  3. 加入味噌、柚子和酱油,腌渍三文鱼丁入味。
  4. 把青瓜、青葱和三文鱼丁、姜片和芝麻一起拌匀。
  5. 把三文鱼和蔬菜放在饭上,缀以芝麻即可。

Japanese Raw/Poke

Ingredients

60g risotto or sushi rice
100ml water
1/2 tsp salt
100g salmon fillet
40g spring onions, thinly sliced
40g cucumber, thinly sliced
1 tsp miso paste
1 tsp yuzu juice
2 tbs soy sauce
20g pickled ginger
10g sesame seeds

Method

  1. Bring rice, water and salt to a boil, cook over low heat with lid on for 40mins.
  2. Slice salmon fillet in 1-2cm dices.
  3. Mix miso, yuzu and soy sauce, marinate fish for a while.
  4. Mix cucumber and spring onion with marinated fish, ginger and sesame seeds.
  5. Serve rice with salmon and vegetables, garnish with some sesame seeds.
食谱提供
Pink Fish
Jewel Changi Airport B1 261-262
www.pinkfish.sg

TEXT 若昕 PHOTOS Pink Fish

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