One-Plate Mix: Cold Sea Bream and Fish Sauce Soup Rice with Yuzu Kosho Cucumber

▶ Cold Sea Bream and Fish Sauce Soup Rice with Yuzu Kosho Cucumber

[Ingredients (Serves 1)]
Sea bream (sashimi grade, block) 100g
- Salt, a pinch
Japanese honewort (mitsuba), 10 stems
Red onion, 20g
(Yuzu Kosho Cucumber)
Cucumber, 1/3 (30g)
Yuzu kosho, 1/8 tsp
(Soup)
Water, 70ml
Fish sauce (nam pla), 1 1/2 tsp
Lemon juice, 1/2 tsp

Cold cooked rice, 150g
Lemon, as desired

[Instructions]
1. Sprinkle salt over the entire sea bream, wrap it in a paper towel and then plastic wrap, and let it sit in the refrigerator for about 10 minutes.
2. Thinly slice the cucumber into rounds, mix with the yuzu kosho, and let sit for about 10 minutes.
3. Roughly chop the mitsuba, thinly slice the red onion into wedges, and mix them together.
4. Mix the soup ingredients and place in a container.
5. Serve the rice in a bowl and top with the sea bream sliced into thin pieces. Add the mitsuba and red onion, and garnish with the cucumber after squeezing out the excess moisture. Add ice to the soup, pour it over the rice little by little, and mix while eating.

You can also use shiso leaves or Japanese ginger (myoga) as toppings.
This is an Asian-style dish perfect for hot weather. It uses sea bream for a colorful presentation and is light and refreshing to eat.

I've collected these one-plate meals in this magazine.
I hope this provides some inspiration for your daily cooking.