A fresh and colorful bowl featuring rice, salmon, and vegetables, seasoned with rice vinegar for a delicately tangy touch.
Video recipe
Ingredients
- 320 g rice
- 300 g shrimp
- 300 g squid
- 200 g shelled mussels
- 150 g cherry tomatoes
- Parsley
- 2 tbsp Organic Rice Vinegar with Mother Andrea Milano
- 4 tbsp extra virgin olive oil
- Salt and pepper
Method
1. Cook the rice and let it cool. Boil or sauté the shrimp and squid separately and cook the mussels.
2. Combine everything with the rice, cherry tomatoes and parsley. Whisk together the olive oil and vinegar, dress the salad and refrigerate before serving.
Products
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A fresh and colorful bowl featuring rice, salmon, and vegetables, seasoned with rice vinegar for a delicately tangy touch.
Ingredients
- 320 g rice
- 300 g shrimp
- 300 g squid
- 200 g shelled mussels
- 150 g cherry tomatoes
- Parsley
- 2 tbsp Organic Rice Vinegar with Mother Andrea Milano
- 4 tbsp extra virgin olive oil
- Salt and pepper
Method
1. Cook the rice and let it cool. Boil or sauté the shrimp and squid separately and cook the mussels.
2. Combine everything with the rice, cherry tomatoes and parsley. Whisk together the olive oil and vinegar, dress the salad and refrigerate before serving.