Rice with seafood is a very tasty and healthy dish that came to us from the east. It perfectly saturates without overloading the stomach, contributes to a long feeling of satiety and at the same time contains almost all the useful substances that a person needs during the day.
Rice is a great dish for those who care about their health and longevity. It contains plenty of all kinds of useful substances and trace elements, such as complex carbohydrates, fiber and various minerals. And seafood is an excellent source of animal protein, easy to digest, and so necessary for the full functioning of the brain and thyroid gland of iodine. No wonder the Japanese - the inventors of this dish - are considered a nation of centenarians. Having mastered the preparation of such a delicious dish as rice with seafood, you can regularly please yourself and your loved ones with a full exotic lunch or dinner at no extra cost.
How to Make Japanese Seafood Rice
Such a dish in Japanese cuisine is called sifudo shafen. To cook it, first of all, you need rice, which is used to make sushi, as well as all kinds of vegetables (zucchini or zucchini, eggplant, red bell peppers, onions and sweet carrots). Well, the most important ingredient is seafood. There is no clear priority of any kind, so you can choose what you like best. It can be shrimps, mussels, octopuses or slices of any sea fish (for example, tuna). It’s better to add a little of everything, as some seafood gives a lot of juice and is well-fried, while others, on the contrary, can be harsh. Before cooking, seafood should be left on the table for thawing.
We take two glasses of rice in three glasses of water. Boil rice. While the rice is cooked, cut into small cubes of vegetables.
Thawed seafood slightly washed, drain the water. We take it out of the container and lightly fry them in a pan using vegetable oil. Add carrots to the mixture to be fried. If desired, you can use butter, but this will not be a completely traditional recipe.
Slowly add all the vegetables to the pan , mix thoroughly and make sure that they are all fried evenly. Then turn off the finished rice, drain the water and insist ten minutes.
Mix rice with seafood and fried vegetables. You can add a little garlic dressing (for an amateur). You can sprinkle sesame seeds on top of the dish. Some also add a little soy sauce to the rice - it adds spice to the dish and makes it truly “Japanese”. Japanese seafood rice is ready.
This salad can be safely consumed during fasting, as well as those who are on a low-calorie diet (in this case, it is better to choose low-fat seafood and not use butter. Some also replace white rice with brown). If the previous version of the salad seems too “light” to you, then you can add fried chicken or ham to it - you get a Japanese-style dish with a European slant.
In addition to the Japanese recipe, there are many more types of rice with seafood.
For example, rice with shrimp and cheese. For such a salad, we need rice, peeled thawed seafood (shrimp or mussels), a small onion, fresh herbs, a slice of hard cheese and tomato sauce if desired.
It is prepared as follows. Take long-grain rice and boil it so that it becomes friable. Thin the regular onion into thin rings and fry in a skillet until golden. Cut the shrimp into large pieces. Grate the cheese on a fine grater. Mix all the ingredients together and add the tomato sauce. If it is not too sharp, you can optionally pepper or salt it. Sprinkle chopped herbs on top.
Enjoy your meal!