Furikake Salmon, Jasmine Rice and Steamed Asparagus

Ingredients

• 1.5 cup jasmine rice
• 2.25 cup water (use cold water)

Instructions

1. 1

   Rinse the Rice

   • Place the jasmine rice in a fine-mesh sieve.
   • Rinse under cold running water, swishing the grains with your hand, for about 1-2 minutes until the water runs mostly clear.
   • Drain the rice thoroughly to remove all excess water.
2. 2

   Combine and Bring to a Boil

   • Transfer the rinsed and drained rice to a medium saucepan with a heavy bottom and a tight-fitting lid.
   • Add the water.
   • Stir once to combine.
   • Place the saucepan over medium-high heat and bring the water to a full boil, uncovered.
3. 3

   Simmer Gently

   • As soon as the water is boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the tight-fitting lid.
   • Let the rice simmer gently for 15 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.
4. 4

   Rest and Steam

   • After 15 minutes, turn off the heat completely but leave the saucepan on the warm burner.
   • Let the rice rest, still covered, for an additional 10 minutes. This crucial step allows the grains to absorb the remaining moisture and firm up.
5. 5

   Fluff and Serve

   • After the resting period, remove the lid.
   • Gently fluff the rice with a fork or a rice paddle to separate the grains.
   • Serve immediately as a perfect accompaniment to your main dish.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.