Summary

Ingredients

• 300 g rice (arborio or risotto rice)
• Salt water
• 0.25 teaspoon ¼ salt
• 2 teaspoons sugar
• 3 tablespoon rice vinegar
• 1 lemon (s), untreated, the zest and juice it
• 1 cucumber (s)
• 2 tablespoon sesame seeds, black
• 2 tablespoon rapeseed oil
• 2 tablespoon horseradish, hotter from the glass
• 3 tablespoon sesame oil, light
• 200 g salmon (smoked salmon), sliced
• 4 spring onion (s)
• 3 tablespoon dill, fresh or frozen
• salt and pepper

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Instructions

1. Cook the rice in enough water with a little salt, rinse well under running water and place in a large bowl. Add the sugar, rice vinegar, lemon zest and 1/4 teaspoon salt to the rice that is still warm and stir well. Then let the rice cool down.
2. In a small pan, carefully roast the sesame seeds without oil over medium heat for about 2 minutes. Slice the cucumber and cut the spring onion into rings. Add to the rice with the sesame seeds. Cut the salmon into small pieces and add.
3. Mix rapeseed oil, sesame oil, horseradish, lemon juice and dill into a dressing. Season with salt and pepper and mix with the salad.