Serves 2
Directions
- 1Put the rice in water for 30 minutes, then rinse well.
- 2Cook for 8 to 10 minutes in boiling water until cooked, but not too much.
- 3Drain, put it back in the pan, add rice vinegar, agave syrup and salt while still hot.
- 4Mix well, pack well and let cool aside.
- 5Cut the trout into small pieces.
- 6Cut the avocado into small cubes.
- 7Line a bowl with plastic wrap.
- 8Put the trout in small pieces, some fresh cheese and small cubes of avocado.
- 9Finish with the cold vinegared rice that you pack well on top.
- 10Put in the fridge.
- 11Turn it over in a plate.
- 12Add lemon juice, sesame seeds and a little sweet soy sauce.
Ingredients
- trout steak
- avocado
- fresh cheese
- vinegared rice
- sesame seeds
- lemon
- sweet soy sauce
- 120 g round rice
- 1 càs rice vinegar
- 2 càc agave syrup
- salt
Tips
- Instead of salmon, the cook uses trout
- The cook uses avocados from Spain
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