Japanese breakfast with baked salmon, rice and miso soup

Ingredients

For 1 serving

• Salmon fillet90 g
• Sushi rice45 g
• Miso12 g
• Silken tofu50 g
• Wakame seaweed2 g
• Spring onions1
• Cucumber60 g
• Rice vinegar1 teaspoon
• Soy sauce1 teaspoon

Contains: gluten, soy, fish,

Method

1. Heat the oven to 200 °C (conventional). Rinse the sushi rice until the water runs clear, put it in a small pan with about one and a quarter times its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid; turn off and leave to rest covered.
2. Pat the salmon fillet dry, place it on a tray lined with baking paper, brush it with the soy sauce and bake for 12 minutes, until the flesh flakes easily with a fork.
3. Meanwhile wash the cucumber, slice it paper-thin and dress it with the rice vinegar.
4. Cut the silken tofu into cubes, thinly slice the spring onion and soak the wakame in cold water for 5 minutes, until it expands; drain it.
5. Heat a bowlful of water in a small pan to the boil, then turn the heat to minimum; dissolve the miso in a small ladle of the hot liquid and stir it into the pan without letting it boil again, so it stays fragrant. Add the tofu, wakame and spring onion.
6. Serve the salmon, rice, miso soup and cucumber in separate small bowls.