Puff salad with red fish, rice and vegetables

Puff salad with red fish, rice and vegetables

Ingredients

• Rice 250 g
• Lightly salted salmon 250 g
• Cucumbers 1 piece
• Carrots 1 piece
• Chicken egg 4 pieces
• Avocado 1 piece
• Lemon juice 1 teaspoon
• Green onions 1/2 bunch
• Red onion 1 head
• Dill 1/2 bunch
• White wine vinegar 1 tablespoon
• Sugar 1 teaspoon
• Salt to taste
• Mayonnaise 200 g
• Ground black pepper to taste

Directions

1. Boil rice as for sushi. To do this, rinse 120 grams of round-grain rice (I have parboiled long-grain rice) until the water is clear. Throw on a sieve and leave for 1 hour.
2. Pour a glass of cold water over the rice and bring to a boil under the lid. Cook for 10 minutes, turn off and leave covered for another 10 minutes. Combine 1 tablespoon of white wine vinegar with 1 teaspoon of sugar and 0.5 teaspoon of salt, mix until completely dissolved and add to rice, mix again.
3. Boil eggs and carrots. Cool, clean.
4. Finely chop the onion, chop the dill and green onion just as finely.
5. Peel the avocado, sprinkle with lemon juice and cut into small cubes.
6. Grate eggs. Wash the cucumber, cut into small cubes. Grate carrots.
7. Layer on a flat dish: 1 - rice, greased with Wasabi mayonnaise; 2 - finely chopped fish; 3 - dill; 4 - purple onion; 5 - a cucumber greased with a little mayonnaise; 6 - avocado, greased with mayonnaise; 7 - eggs mixed with 2 tablespoons of onions and a little mayonnaise; 8 - carrots, greased with mayonnaise.
8. On top of the salad, decorate the salad as desired (I decorated it in the form of a fish) and let it brew in the refrigerator for at least 3 hours.