This appetizer features sous-vide salmon with grilled brown mushrooms. Paired with sushi rice and a quick homemade teriyaki-style sauce, it’s a perfect culinary idea for a delicious starter.
Ingredients
- sous-vide cooked salmon, 100 g
- cooked sushi rice, 2 cups
- brown mushrooms (king bolete), 2
- coriander leaves, for garnish
For the sauce:
- light soy sauce, 4 tablespoons
- lime juice, 1 tablespoon
- honey, 1 tablespoon
Preparation
Prepare the salmon and cook the sushi rice. Slice the mushrooms into not-too-thin rounds and grill on a grill pan.
Combine the sauce ingredients in a small saucepan and simmer until it thickens slightly.
On the plates, arrange the rice (you can use a metal ring to shape it). Place pieces of salmon alternating with mushroom slices on top. Drizzle with the sauce and garnish with coriander leaves.
