Servings |
2 |
|
|
Presentation:
• In the bowl with the rice, gently combine salmon shards, radishes and dandelion leaves. Divide this mixture equally onto two plates.
• Arrange the eggs around the rice mixture on both plates.
• Cut the asparagus into 3″ lengths and arrange on the rice mixture.
• Sprinkle with shiitake powder and sumac powder. Drizzle with olive oil. Season with salt and freshly ground black pepper. Serve!