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Salmon donburi
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2
Servings
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160 g sushi rice or short-grain rice
·
1 cucumber
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2 spring onions
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1 nori
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Rinse the rice in a sieve until the water runs almost clear. Put it in a pan with 200 ml water, bring to the boil, then turn the heat down and cook, covered, for
12 minutes
. Take it off the heat, leave it covered for another
10 minutes
, then fluff it up with a fork. Meanwhile slice the cucumber and get the spring onion and nori ready.
(22 min)
22:00
Keep the lid on the whole time, as the rice finishes cooking in the steam. Ordinary short-grain rice works just as well with the same amount of water.
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