Chef Rika's Salmon & Rice [Japanese Cooking] - Dining with the Chef

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Salmon can be enjoyed raw for sushi, grilled, or even stewed. Chef Rika introduces a colorful, nutritious Salmon and Rice plate, beautifully paired with a light, refreshing ginger and celery soup.

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Rika's Salmon & Rice

Ingredients (Serves 2)
2 salmon fillets (150 g each)
3 g coarse salt (1% weight of salmon)
200 g cooked rice
Ground sesame seeds, as needed
2 tbsp olive oil
20 g butter
1 cucumber
50 g green onions
1/2 avocado
1 tomato
1 hard-boiled egg
1/4 tsp salt
1 tbsp sushi vinegar
1 tbsp sesame oil
1 tbsp soy sauce
Wasabi paste, as needed

Directions
1. Sprinkle the coarse salt on the salmon and let rest for 30 minutes.
2. Pan-fry, slowly over low heat in olive oil and butter.
3. Mix the thinly sliced cucumber, chopped green onions and ground sesame seeds into the steamed rice.
4. Plate the rice, grilled salmon, diced tomato and avocado, finely chopped hard-boiled egg whites. Sprinkle grated hardboiled egg yolk and sesame seeds over top. Drizzle with the mix of salt, sushi vinegar, sesame oil, soy sauce and wasabi paste.


Ginger and Celery Soup

Ingredients (Serves 2)
300 ml water
4 g granulated dashi
40 g ginger
60 g celery
1/2 tsp salt
Soy sauce, as needed

Directions
1. Slice the ginger and celery.
2. Add granulated dashi, soy sauce and salt to water in a pot. Bring to a boil and add the celery and ginger.
3. Serve in a bowl and garnish with celery leaves.