Preparation
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Cook the long grain rice in plenty of boiling, slightly salted water.
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Cook the black venere rice the same way in a separate pan. Make sure the rice is still al dente when you drain it.
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Rinse it under cold running water and transfer it into a salad bowl. Add the lemon juice and some sesame oil and refrigerate until it’s completely cold.
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To assemble your rice salad, take out the rice from the fridge and add all the vegetables, the ginger, some more sesame oil, the salt, the nori flakes and toss.
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Top with the chives and serve cool.
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