Summary

Ingredients

• 1 tablespoon oil (sesame oil)
• 1 large apple, e.g., Granny Smith, peeled, cored and roughly chopped
• 3 tablespoon vinegar (rice vinegar)
• 125 ml wine, white, dry
• 3 tablespoon horseradish (wasabi)
• 1 tablespoon honey
• 4 bags tea (jasmine tea)
• 250 g rice, black, jasmine rice is also possible
• 700 g salmon (wild salmon fillet), peeled and cut into 4 parts
• Salt, coarse, to taste

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Instructions

1. Bring 400ml water with the jasmine tea bags to a boil. Let it steep a little, then remove the tea bags, add rice and a little salt and cook on low heat. 45 min. For black rice, 20 min. For jasmine rice.
2. Wasabi with 3 tablespoons. Mix the water and honey well and let stand for at least 1/2 hour.
3. Heat the apple in sesame oil, puree with rice wine and wine in a blender. Cut the salmon in 1 tablespoon. Fry the olive oil, turning once - does not take longer than 4 minutes. Cover with the wasabi sauce and cook in the preheated oven (180 °) for 7-10 minutes.
4. Place the rice on preheated plates, place a piece of salmon on each plate and serve with the apple sauce.