Ethné de Vienne’s Green Tea Rice with Salmon and Crispy Buckwheat | RICARDO
Ricardo's recipe: Ethné de Vienne’s Green Tea Rice with Salmon and Crispy Buckwheat
Keywords
- vegetarian recipes
- fish
- fish recipes
- salmon
- salmon recipes
- green tea
- green tea recipes
- easu salmon recipes
- buckwheat
- buckwheat recipes
- rice
- rice recipes
- green tea rice
- green tea rice recipes
Ingredients
- 2 steaks salmon fillet, with the skin
- Dijon mustard, to taste
- 1/2 cup (125 ml) buckwheat groats (kasha)
- 4 teaspoons (20 ml) Kukicha green tea
- 3 cups (750 ml) boiling water
- 2 cups (500 ml) cooked Japanese rice, warm
- 2 sheets nori, cut into strips
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