Japanese breakfast with grilled salmon, rice and miso

Ingredients

For 1 serving

• Salmon fillet80 g
• Sushi rice50 g
• Miso1 teaspoon
• Wakame seaweed2 g
• Spring onions1
• Cucumber50 g
• Rice vinegar1 teaspoon
• Saltto taste

Contains: soy, fish,

Method

1. Rinse the sushi rice under cold water until it runs almost clear; put it in a small pan with about one and a half times its weight in water, bring to the boil, turn the heat to minimum, cover and cook for 12 minutes, until the water is absorbed; let it rest covered.
2. Meanwhile soak the wakame in cold water for 5 minutes, until rehydrated, and squeeze it out; trim and thinly slice the spring onion.
3. Pat the salmon fillet dry with kitchen paper and salt it on both sides; wash and thinly slice the cucumber and dress it with the rice vinegar.
4. Heat a non-stick pan over medium heat and cook the salmon skin side down for 4 minutes, then turn it and cook for another 4 minutes, until golden outside and flaking in the centre.
5. Heat a mug of water without letting it boil, dissolve the miso in a small ladle of the hot water and pour it into the mug with the wakame and spring onion: miso must not boil or it loses its aroma.
6. Serve the salmon, rice, miso soup and cucumber together.