Japanese rice salad with caramelized cucumber

Boil the rice according to the instructions on the package and allow to steam dry.

Cut the spring onion into thin rings and cut the shi-take in half.

Wash the bean sprouts and dry them in the salad spinner.

Place the bean sprouts on the chopping board and do not cut them too finely.

Roast the sesame seeds golden brown in a dry frying pan or fry and let cool.

Fry in the same pan the shi-take and bean sprouts in the sunflower oil, season with a little salt.

Make the rice salad from the still hot rice, mixed with the shi-take and bean sprouts, shrimps and three-quarters of the spring onion.

Season to taste with a tablespoon of soy sauce, sesame oil and a little salt.

Cut the cucumbers lengthwise into quarters and cut out the seed lists to create a smooth surface.

Brush the cut surface with the soy sauce.

Heat a large non-stick frying pan over high heat and caramelize the cucumbers briefly on the cutting edge.

Spread the cucumbers over the plates and put the lukewarm salad partially over the cucumbers.

Sprinkle with lime juice and garnish with the sesame seeds and the spring onion.