Long Grain Rice in the Alga

Add a mug of long-grain rice, douse with water and a little salt and cook until tender.

Remove the skin from the salmon, cut it in half and wrap each piece in a sheet of nori seaweed. Butter two sheets of aluminum foil. Roll the seaweed in it to form a “candy”, sauté in a frying pan and continue cooking in the stove at 200 °C.

Whip the white wine with two egg yolks, salt and rice vinegar to a zabaglione.

Arrange the long grain rice on a plate. Place the stuffed seaweed on top and garnish with the zabaglione. Decorate with dill.

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