Saffron and tobikko rice salad
Friday, September 26th, 2008
A japanese chef Jimmy friend of mine gave me this tobikko wich are the fish eggs used to top the california maki sushi and I used to give seafood flavor and a nice touch of colour in this rice salad .
Boil the arborio rice (you might also use basmati or jasmine) in salted water and when almost cooked add the saffron stems. Allow the rice to cool and then add tomatoes in cubes, onion, green peas, kalamata olives, green chillies chopped, afe cubes of smoked salmon, dried shitake mushrooms previously soaked in water and then cutted in small pieces,parsley and then top with tobikko eggs. For the seasoning use EVO and marine salt. Serve with lemon wedge.
