日式什沙拉碗

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
- 把米、清水和盐一起煮滚,小火加盖继续煮40分钟成米饭。
- 把三文鱼切成1-2厘米的小丁。
- 加入味噌、柚子和酱油,腌渍三文鱼丁入味。
- 把青瓜、青葱和三文鱼丁、姜片和芝麻一起拌匀。
- 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
- Bring rice, water and salt to a boil, cook over low heat with lid on for 40mins.
- Slice salmon fillet in 1-2cm dices.
- Mix miso, yuzu and soy sauce, marinate fish for a while.
- Mix cucumber and spring onion with marinated fish, ginger and sesame seeds.
- 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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