Salmon burger with fresh seaweed rice salad

Name: salmon burger with fresh seaweed rice salad
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 75 g basmati rice; 1 el peanut oil; 2 breaded salmon burger; 2 Baking cheese roll; cucumber; pak choi; 125 g chilled seaweed salad tray; 2 el vinegar; 35 g lamb's lettuce; 2 el wasabi mayonnaise

Breaded salmon burgers on a roll with wasabimayo and watercress with a salad of basmati rice, cucumber and seaweed.

Pak choi
125 g chilled seaweed salad tray
2 el vinegar
35 g lamb's lettuce
2 el wasabi mayonnaise

Directions

Preheat the oven to 220 ° C.
Bring a generous pot of water to the boil. Add the rice and salt if the water is boiling.
Bring to the boil again and cook covered over low heat for 8 minutes until done. Drain and let cool in a bowl.
Meanwhile, heat the oil in a frying pan and fry the salmon burgers over medium heat in 10 min. Until golden brown and done. Turn halfway.
Meanwhile, bake the kaiser rolls in the middle of the oven in approx. 6-8 min.
Meanwhile, wash the cucumber, halve in length and remove the seed lists with a teaspoon. Cut the flesh into bows.
Cut the bok choy into pieces. Mix the cucumber with the rice, bok choy and seaweed salad. Season with the vinegar, pepper and salt.
Cut the kaiser rolls in half and spread them in succession with the lamb's lettuce, salmon burgers and wasabi mayonnaise. Serve the burgers with the rice salad.