Sushi soup

Name: sushi soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 100 g Sushi rice; 400 ml coconut milk; 1 liter water; 2 chicken broth tablet; 3 cm fresh ginger; 3 el rice vinegar; 300 g fresh salmon fillet; cucumber; 1 avocado; 2 tl wasabipaste; 1 tl roasted black sesame seeds; 1 tray nori snack

Soup of sushi rice, coconut milk, ginger, rice vinegar, cucumber, salmon and avocado.

Ingredients

Directions

Put the sushi rice in a sieve and rinse under the tap.
Put the rice in a pan together with coconut milk, water and bouillon tablets. Peel the ginger, cut into pieces and add to the rice.
Bring to the boil and let the soup boil for about 20 minutes with the lid on the pan until the rice is completely soft.
Mix the rice vinegar. Remove the ginger from the soup.
Meanwhile cut the salmon fillet into cubes of 1 cm. Saute the cucumber with a cheese slicer or peeler in long ribbons.
Halve the avocado, remove the kernel and scoop out the pulp with a spoon. Cut the avocado into slices.
Dilute the wasabi with the rice vinegar.
Spoon the rice soup into the bowls. Put the cucumber, avocado and salmon on it. Sprinkle with the wasabid dressing and sprinkle with the sesame seed.
Put 2 nori snacks on each bowl and serve the rest. Serve with chopsticks and a spoon.