Salmon ochazuke with rice and hot broth

Ingredients

For 1 serving

• Sushi rice50 g
• Salmon fillet80 g
• Vegetable broth250 ml
• Soy sauce1 teaspoon
• Sesame seeds3 g
• Spring onions1
• Ginger3 g

Contains: gluten, soy, fish, sesame, celery,

Method

1. 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.
2. Meanwhile pat the salmon fillet dry and cook it in a non-stick pan over medium heat for 4 minutes per side, until opaque and flaking easily; remove the skin and flake it with a fork.
3. Peel and grate the ginger, thinly slice the spring onion and toast the sesame in a dry small pan for 1 minute, until fragrant.
4. Heat the vegetable stock with the soy sauce and the ginger until it comes to the boil.
5. Put the rice in the bowl, lay the salmon on top, pour over the boiling stock and finish with sesame and spring onion.