Aromatic rice in green tea with seaweed, vegetarian caviar and tofu

Starter / Serves six / 25 minutes

Ingredients

300 ml water – 5 g ginger, chopped roughly – 3 cm red chili pepper, halved and deseeded – 5 cm lemongrass, halved – pinch of salt – 100 g rice – 2 Japanese green teabags – 100 g tamari tofu, cut in long thin strands – 100 g seaweed salad – 10 g black sesame seeds – 6 teaspoons vegan caviar (Tangkorn from Ikea)

Preparation:

1. Put the water in a small pan and add the ginger, chili pepper, lemongrass and salt. Boil for three minutes then add the rice and boil until cooked. Ensure that all the moisture has been absorbed.

2. Boil 750 ml water and then let it cool to 70°C. Put the green teabags in and let them brew for 3-4 minutes.

3. Heat a frying pan without oil and dry-fry the sesame seeds for three minutes until golden.

4. Distribute the rice between six small bowls or deep plates. Lay the seaweed and tofu on top. Sprinkle some sesame seeds over the bowls. Put a teaspoon of caviar on each rice tower. Just before serving, carefully pour on the green tea.