Lemongrass Red Rice Salmon Sashimi

Preparation time

30 Minutes

Cooking time

40 Minutes

Serves

4

Japanese cuisine is generally considered quite healthy, but Chef Alexandra found a way to make it even healthier for you. Watch this video to learn how to make lemongrass red rice salmon sashimi!

Embed

Calling all health-conscious salmon sashimi lovers! This dish is tailored made for you. The nutrient-packed red rice with salmon achieves the perfect harmony of tastes.

Recommended Housebrand Healthier Choice Products:

  • FairPrice Rice Bran Oil
  • FairPrice Red Unpolished Rice

Ingredients

120
millilitres
FairPrice Rice Bran Oil
8
pieces
Pandan Leaves
60
grams
Garlic Paste
60
grams
Shallot Paste
80
grams
Lemongrass Paste
40
grams
Young Ginger Paste
300
grams
FairPrice Red Unpolished Rice
, rinsed and drained dry
1
teaspoon
Sugar
½
teaspoon
Salt
600
millilitres
Water
200
grams
Salmon Sashimi
, sliced
Tobiko (flying fish roe)
10
millimetres
Superior light soya sauce
, (for soya sesame dressing)
5
millimetres
Sesame Oil
, (for soya sesame dressing)
1
teaspoon
Chicken Stock (ready-made)
, (for soya sesame dressing)
Corn Flour
, for thickening, (for soya sesame dressing)

Directions

Heat up a pot with some oil and fry pandan leaves until fragrant for about 5 minutes. Remove the pandan leaves.
Add all the pastes into the same pot and continue to cook over low heat for 5 minutes.
Add the rice, water, salt and sugar into the mixture and stir for another 15 seconds, bring it to boil and simmer with a lid on until rice is fully cooked.
Boil the soya sesame dressing ingredients together for 5 minutes then thicken it with corn flour and set aside.
When the lemongrass rice is cooked, transfer into a bowl and let it cool.
Mould a spoonful of rice mixture into bite-size portion. Top with salmon sashimi, Tobiko and drizzle over the dressing. Ready to serve.

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