Ingredients:
Risotto rice 150 g
Purple rice 35 g
MackerelApproximately 120 g
RadishApproximately half a piece
Fresh green onions 1 stalk
CharlotteOnion1 piece
Ginger2 pieces
Rosemary leaves approximately 10 pieces
Fish roeAs desired
Eggs2 pieces
SushiSoysauceOr just

Preparation:

1. Rinse the rice and cook it in an electric cooker.Keep it warm.2. Overview of basic ingredients.

The mackerel must be high quality, suitable for raw consumption.28. Radish peel off the skin, take about half a piece, slice into fine strips;

Blanch perilla, take about half a piece, and cut it into fine strips.30. Mackerel is usually minced finely, typically cut into small pieces;Cut the green part of the scallion into thin rings.32. Green onions cut into thin rings;Chop the basil leaves finely.

34. Onions and ginger chopped into mince;



Mix with the caviar evenly.36. Rosemary leaves chopped.

Stir-fry until done.38. Mix mackerel, onion, green onion, ginger, rosemary in a small bowl.39. Mix with fish roe according to taste.

40. Warm rice cooked in an electric cooker.

41. Transfer the warm rice into a bowl.42. First arrange radish strips on top.43. Then place the mixture of mackerel and spices from step 5.44. Leave space for the egg yolk in the middle.



45. Carefully crack the eggs, take only the yolks, and place them on top of the mackerel and spices from step 8.

46. Finally, add some soysauce according to taste, then it's done.