Rice, seaweed and fish Lasagna recipe

Ingredients

  • - For 4 people:
  • 150 gr. of rice
  • 4 sheets of nori seaweed
  • 15 gr. of hijiki seaweed
  • 300 grams of salmon
  • 12 prawns
  • 2 cloves of garlic
  • Water
  • extra virgin oil
  • Salt
  • parsley

Preparation of rice, seaweed and fish lasagna recipe

Soak Hijiki seaweed in a bowl with water and let them hydrate. Remove the water and cook these seaweed in a saucepan with water. Let cook for 20 minutes.

In a saucepan, brown the garlic cloves with a dash of oil. Add the rice, steak and wet with double the water. Season and cook for 18-20 minutes. Once the rice is cooked, place half in a bowl and the other in another. Add one of them algae hijiki well piecaditas. Remove and reserve.

Pour a good jet of oil into a whisk glass, add the parsley and crush well. Cuela and reserve.

Cut the salmon into sticks, pepper and cook in a pan with a drop of oil. Open the prawns in half, pepper and cook in the same pan with a drizzle of oil.

Cut the nori leaves and toast in a pan over medium heat with a mold. Place a nori leaf in the center of a plate, cover with white rice. Put the cooked salmon canes on top and fill in the gaps with the rice mixed with hijiki. Accommodate another nori sheet on top. Finally, line up the shrimp tails and sauté with parsley oil.

Council to prepare edible seaweed

Wash the seaweed with cold water in case they have sand or too much salt. All seaweed needs a soak of about 20 minutes. Soaking increases its volume 7 times. Nori seaweed does not need soaking because it is usually consumed toasted. Put it on the pan or directly on the flame until it has a green-gold tone.

Recipe indicated for people suffering from osteoporosis.

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