Miso soup with rice, salmon and tuna

A great addition to a Japanese-style dinner.

Ingredients

• salmon fillet 500 g
• rice 200 g
• nori seaweed 1 plate
• soy sauce 2 tbsp
• tuna (dried) 1 tbsp
• sesame seeds 1 tbsp
• miso paste 1 tbsp
• ginger 15 g
• salt

Directions

1. Cut the salmon into pieces, salt, leave for twelve hours.
2. Rinse fish and grill.
3. Boil rice, mix with salmon.
4. Cut nori into small pieces, add water and bring to a boil.
5. Stir in soy sauce, miso paste, dried tuna.
6. Bring the broth to a boil again, pour it into the rice with salmon.