Japanese rice in broth with salmon and spring onion

Ingredients

For 1 serving

• White rice70 g
• Salmon fillet110 g
• Fish stock300 ml
• Tamari2 teaspoons
• Spring onions1
• Nori seaweed1
• Ginger3 g
• Sesame seeds1 teaspoon
• Spinach60 g

Contains: soy, fish, sesame, celery,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, pat the salmon fillet dry. Heat a non-stick pan over medium heat and cook it for 4 minutes per side, starting skin-side down, until golden and it flakes easily; break it into flakes, discarding the skin.
3. Peel and grate the ginger, slice the spring onion, cut the nori into thin strips and wash the spinach.
4. Heat the fish stock with the tamari and ginger until boiling, add the spinach and cook for 1 minute, until wilted.
5. Put the rice in a bowl, lay the salmon on top and pour over the hot broth with the spinach; finish with the spring onion, sesame seeds and nori.