CookPal AI
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Sweet Vinegar Ginger and Salmon Mixed Rice

Costo $8, salva $7

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Rice

    • 🍚 2 bowls cooked rice (300g)

  • Fish

    • 🐟 1 fillet fresh salmon (100g)

  • Pickles

    • 20g sweet vinegar ginger

  • Herbs

    • 4 shiso leaves

  • Seasoning

    • 🌰 1 tsp white sesame seeds
    • 1 tsp salad oil
    • 1/2 tbsp sake
    • 🧂 1/2 tbsp soy sauce
    • 1/2 tbsp mirin

PASSI

1

Pat the salmon dry with paper towels. Mix sake, soy sauce, and mirin in a tray, then marinate the salmon for about 10 minutes.

2

Cut the sweet vinegar ginger into thin strips. Slice the shiso leaves into thin strips after removing the stems.

3

Heat salad oil in a frying pan over medium-low heat. Cook the marinated salmon on both sides until fully cooked. Remove, let cool slightly, and flake the salmon while discarding the skin.

4

In a bowl, mix the cooked rice, flaked salmon, sweet vinegar ginger, shiso leaves, and white sesame seeds until evenly combined.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 20g
    Proteine
  • 40g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

You can substitute salmon with mackerel or sardines for a different flavor.Serve immediately for the freshest taste or store in the fridge for up to one day.Pair with a light soup or salad for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.