Cook the long grain rice according to package instructions. Peel the kiwi, cut roughly into cubes and finely puree with half of the cilantro in the Moulinette. Stir through with sesame oil, lemon zest, wasabi and a little salt.
Season salmon fillets with salt and roast in hot oil on each sieve over medium heat for 2-3 min. Mix sesame seeds and chive rolls and spread evenly on top.
Mix the rice crackers into the long grain rice. Arrange the long grain rice, salmon and kiwi sauce on plates and garnish with the remaining cilantro.
Notes: half of the rice crackers is enough, 1 tbsp wasabi as well. Long grain rice stuffed into cup and tumbled, then ‘studded’ with rice crackers. Feel free to add more salmon, roast salmon until as brown as possible. The sauce is excellent with rice crackers as a dip. Spices up a little bit more when it is infused!
In addition austral. Chardonnay.
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