Smoked Salmon Salad

Smoked Salmon Salad

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Put the cooked rice in a big bowl. Stir in the parsley, mustard, mayonnaise, white pepper, salt, and black sesame. Stir the mix well using your hands to combine all the ingredients evenly.

  2. Place the grilled eggplant slices on a serving plate. Place a small moulding tool (open from both sides) above the slices.

  3. Add two tablespoons of the rice mix in the moulder pressing it well then top it with two tablespoons of smoked salmon cubes. Press the mix well using a special tool or a spoon. Repeat the process.

  4. Finally, spoon over a layer of rice, press it firmly, and remove the moulder gently.

  5. Top the resulting salad with a slice of smoked salmon.

  6. Garnish with few drops of basil sauce and serve.

Discover more inspiration with #Sunwhite

Sunwhite English

Smoked Salmon Salad

< 30 Minutes

Ingredients


Method


  1. Put the cooked rice in a big bowl. Stir in the parsley, mustard, mayonnaise, white pepper, salt, and black sesame. Stir the mix well using your hands to combine all the ingredients evenly.

  2. Place the grilled eggplant slices on a serving plate. Place a small moulding tool (open from both sides) above the slices.

  3. Add two tablespoons of the rice mix in the moulder pressing it well then top it with two tablespoons of smoked salmon cubes. Press the mix well using a special tool or a spoon. Repeat the process.

  4. Finally, spoon over a layer of rice, press it firmly, and remove the moulder gently.

  5. Top the resulting salad with a slice of smoked salmon.

  6. Garnish with few drops of basil sauce and serve.