Spring has finally come to Paris ! After a long winter we can enjoy again the colours of nature, and with them a lot of ingredients. Spring and summer vegetable and fruits are finally available on the market stalls.
Lately I’ve been craving healthy and fresh food even more than usual. With the warm season approaching I’ve been also wanting more raw food.
This vegan Chirashi is my version of a very popular Japanese dishes. The melon has been marinated in soy sauce. Its texture and its taste reminds of the raw salmon that’s traditionally added to the recipe.
Ingredients for 2 people :
1/2 cup of brown rice + 3 TS rice vinegar + 1 ts sea salt + 1 ts cane sugar
2 slices of melon + 1/4 cup soy sauce
50 grams lacto-fermented tofu
1 TS pickled red onions
2 TS edamame beans
Cook the rice, then drain it and put it in a bowl. Add the rice vinegar, salt and sugar. Stir well and let it cool completely.
Cut the melon in small cubes and let it marinate for 10 minutes in soy sauce.
Cut the tofu in 1/2 cm cubes and let it cook for 5 minutes in a wok with a little olive oil and a pinch of salt.
Cut the avocado in small cubes.
Place the rice in two bowls. Add the melon, the tofu and the avocado, then garnish with some edamame, pickled red onion, hemp seeds and fresh coriander.
Serve with soy sauce and a little olive oil.