Vegetable poke, marinated shiitake, wafu sauce, green onion whistle

Preparation time: 60 min

• Prep

  Bring the rice vinegar, sugar and salt to a boil and set aside in the fridge to season the rice after cooking.

  Cut the cheese into brunoise (cubes), then put it in the refrigerator. 

  Cut the cucumber into small cubes.

  Cut the cherry tomatoes in two or four depending on their size.

  Pass the radishes through a mandolin, otherwise, make sure to make thin slices with a knife, then keep the slices in cold water in the refrigerator.

  Peel and grate the carrots, keep them in cold water.

  At the last moment, finely chop the salad leaves.

• Rice cooking

  Cook the rice for 14 minutes with the lid, remove from heat and let 5 minutes.

  Season while still warm with sugar, salt and rice vinegar.

• Wafu sauce

  Clarify the egg and put the yolk in a bowl. Add the tahini, sriracha and sesame oil.
  Start to whip up like a mayonnaise. Once all the oil is emulsified, add the lime
  lime juice, soy sauce and rice vinegar. Season to taste.

• Pickled Shiitakes

  Clean the shiitake mushrooms and remove the stems. Cut the mushroom caps into strips. Heat the rice vinegar, water, sugar and a pinch of salt in a saucepan. Cook the shiitake mushrooms for 1 to 2 minutes in the marinade and let cool.

• Dressing your plate

  In a bowl, put some rice, add some dressing. Cover with a carpet of chopped salad.

  Then add the ingredients as you see fit.