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Salmon fillet/soy lettuce/rice/lamb's ear

4 persons | Shichirin, Fish and shellfish | Fish | Main dish


Start mixing all the ingredients for the soya glaze. Cut the salmon fillet into 3 x 3 cm cubes and skewer the cubes onto the yakitori skewers. Rinse the rice thoroughly under running water and put it in the rice cooker with the water and turn it on. If you do not have a rice cooker, put the rice in the water in a pan with a lid and bring to the boil until all the water has gone and the rice is cooked. Grill the skewers using the yakitori bars over the hot binchotan and brush regularly with soy glaze. Turn the skewers regularly for 2 minutes to prevent the salmon from burning. Roast the sea lavender in a sieve over the binchotan. Serve the rice in a bowl with the cubes of salmon and sea lavender on top. Finish off with the soya glaze as dressing. 

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  • 400 grams salmon fillet without skin
  • 200 grams jasmine rice or basmati rice
  • 220 grams water
  • 200 grams sea lavender

Soya glaze

  • 100 ml soy sauce
  • 1 tsp honey
  • 1 tsp rice vinegar


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