Asian lunch from the chef: healthy soup and rolls without rice

Japan is a leader in life expectancy. This is partly due to the local cuisine. Japanese dishes are well-balanced and rich in vitamins and minerals. Many ingredients are not subjected to heat treatment, for example, raw fish in sushi, which preserves the maximum amount of nutrients in the product. Even soy sauce, without which it is difficult to imagine a Japanese lunch, is said to slow down the aging process.

Another "medicinal" Asian dish is the famous Thai tom yum soup. It has a spicy, sour, and sweet taste at the same time and has a lot of useful qualities: it fights colds, has a good effect on digestion, and strengthens the immune system.

Andrey Nazarov, the chef of Moon rabbits Japan, shared with FoodOboz two recipes for classic Asian dishes: tom yum and sashimi rolls, which do not use rice.

Tom yum

Ingredients:

Chicken broth - 1 liter

Tom yum paste - 75 g

Peeled ginger root - 10 g

Lime - a quarter

Lemongrass - 10 g

Shrimps - 100 g

Coconut milk - 100 g

Cherry tomatoes - 30 g

Peeled cilantro - a couple of sprigs

Fresh lime - 15 g

Cane sugar - 15 g

Fish sauce - 10 g

Sriracha sauce - 3 g

Oyster mushroom -20 g

Chili pepper - 3 g

Rice - 70 g

Salmon - 100 g

1. Prepare a special chicken broth for our tom yum. To do this, add tom yum paste, peeled ginger root, lime, and lemongrass to classic chicken broth. Bring to a boil and remove from heat.
2. Add boiled shrimp, milk, salmon, tomatoes, cilantro, lime, fresh lime, sugar, sauces, and mushrooms to the resulting broth.
3. Boil the rice and serve it separately. If desired, it can be added to the resulting tom yum.

Roll without rice with tuna and shrimp

Ingredients:

Tuna - 100 g

Boiled shrimp - 30 g

Tobiko caviar - 15 g

Cream cheese - 30 g

Cucumber - 15 g

Mixed salad - 20 g

Nori seaweed - 10 g

Avocado - 60 g

Lemon and mustard sauce - 30 g

Marinated bamboo leaf - 1 pc

Pickled ginger - 25 g

Wasabi - 20 g

Soy sauce - 30 g

For the lemon mustard sauce:

Rice vinegar - 100 g

Fresh lemon - 10 g

Cane sugar - 50 g

Salt - 5 g

Mustard - 40 g

Olive oil - 250 g

1. We take nori and put tuna on it. We make a strip of Philadelphia cheese and put tobiko caviar, shrimp, mixed salad, and cucumber next to it.
2. Wrap the nori.
3. Next, cut the avocado into slices and put them on top of the roll.
4. Cut the roll into slices.
5. Prepare the sauce. It includes mustard, fresh lime, cane sugar, olive oil, and rice vinegar. Everything is blended in a blender. For one serving of sushi, we need 30 grams of sauce.
6. Put the salad mix on top of the rolls and pour the lemon mustard sauce over everything.