Rof Salmon Tomato Takikomi Gohan (Senegalese x Japanese)

Method

1. Rinse the rice until the water runs clear, soak it in fresh water for 30 min, then drain in a sieve. Meanwhile, finely chop the parsley, garlic and the rof share of the spring onions with the salt to make the rof, spread it over the flesh side of the salmon and keep it in the fridge.

   Add in this stepJapanese short-grain rice 180 gSalmon fillet, skin on 200 gFlat-leaf parsley (for the rof) 15 gGarlic cloves (for the rof) 2Spring onions (for the rof and to finish) 1¾Salt (for the rof) ½ tsp

2. Heat the oil in a 16 cm clay pot or heavy pot over medium heat. Cook the onion, then add the tomato paste and chilli flakes; cook for 4 min in total, until the onion is translucent and the paste has turned brick red. This short fry gives the rice thieboudienne's deep tomato flavour.

   Add in this stepVegetable oil 1½ tbspOnion, finely chopped ½Tomato paste 2 tspChilli flakes 1 pinch

   medium heat

3. Add the drained rice and stir for 1 minute to coat it in the oil. Pour in the dashi, soy sauce and mirin, add the carrot, scrape the bottom once and level the rice. Cut out the tomato's core, score a cross on top and set it in the centre; lay the salmon around it, skin side up.

   Add in this stepDashi (kombu and bonito stock), cooled 190 mlSoy sauce 2 tspMirin 2 tspCarrot, in 5 mm dice ½Ripe medium tomato 1

4. Cover and heat over medium-high heat for 6 min, until steam puffs strongly from under the lid and you hear bubbling, then turn down to low heat and cook for 13 min without lifting the lid.

   medium-high heat→low heat

5. For the crust, turn the heat up to high heat for 30 sec; when you hear crackling, switch off and leave to steam with the lid on for 10 min. This also makes sure the salmon is cooked right through.

   high heat

6. Open the lid, pick off the salmon skin and any bones, add the butter and crush the tomato with a rice paddle, then fold everything together gently from the bottom, keeping some of the crust in pieces. Serve sprinkled with the rest of the spring onions, thinly sliced, with lime to squeeze over.

   Add in this stepButter 10 gSpring onions (for the rof and to finish) 1¼Lime, in wedges ½