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30minutes
鍋にカルローズ米、水を入れて中火にかける。
セロリは筋を取り除いて1cm角に切る。
タコ足を1cm角に切る。
赤、黄ミニトマトは半分に切る。
アボカド、キウイは皮をむいて1cm角に切る。
エビは沸騰直前まで沸かしたお湯に入れて1分茹で、氷水で冷ましておく。
(A)をボウルに入れて混ぜ合わせる。
Add chopped rosemary to the cooked mixture, mix, and serve on a plate.
Put 2 in a bowl, add 3, mix, and place on top of 1 on a plate.
Sprinkle with basil sauce and top with herb vegetables to complete.
・Calrose rice is a California-grown rice with a low water content and goes well with curry, risotto, and fried rice.
・You can use any herbal vegetables you like.
・Since the shrimp will be used in salads, cool them with cold water immediately after boiling.
・The lemon juice used in the sauce can be replaced with apple cider vinegar or black vinegar.
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