120ml rice vinegar
Salmon and garnish
500g salmon, skinned & cut into medium dice
5g dried ground seaweed
150g carrots, peeled & cut into julienne
30g rice vinegar
150g edamame beans
100g red cabbage, very finely sliced & marinated with 5ml olive oil
100g spring onion, finely sliced
100g radish, finely sliced
1. In a small saucepan over a high heat, add 30g of rice vinegar, water, sugar and Essential Cuisine Peanut Free Satay Seasoning. Bring to the boil, cooking until the sugar has dissolved. Remove from the heat, add the carrots and leave to pickle until needed.
2. In a preheated oven at 200c. Place a tray in & get really hot. Remove from the oven and place the Essential Cuisine Peanut Free Satay Seasoning on, stir around to tray to cook out the seasoning. Place in a medium bowl with the salmon and seaweed. Leave until needed.
3. Wash the Riso Gallo Sustainable Carnaroli rice for 4 minutes, place in a pan with 540ml water. Leave to stand for 30 minutes, then bring to the boil, put a lid on, reduce to a simmer for 8-9 minutes. Remove from the heat and leave to stand for 5 minutes. Place the vinegar, sugar and salt in a small saucepan over a high heat, until the sugar has dissolved. Now pour over the rice and leave to cool completely.
4. Arrange the rice in 10 serving bowls, then the rest of the ingredients and serve.