Donburi with plaice and dried seapops

• 100 g cucumber
• 10 g dill (save some for topping)
• 145 g gari
• 480 g Marine Stewardship Council certified plaice fillet
• 2 eggs
• 100 g flour
• 200 g panko
• 500 ml frying oil
• 10 g coriander
• 50 g lettuce
• 1 lime
• 2 table spoons furikake or roasted sesame
• 10 g seapops
• Salt

Rice

• 3.5 dl japanese rice
• 1.6 dl water

Wasabi mayonnaise

• 2 dl mayonnaise
• 2 table spoons wasabi paste
• 1 table spoon soy sauce
• 1 table spoon freshly grated ginger

1. Wash the rice in running water until the water runs clear.
2. Leave the rice to soak for 30 minutes. Drain the rice, put it in a saucepan, add 1.6 dl water and cover the saucepan with plastic film and add a lid on top.
3. Cook the rice for 2 minutes on high power, then turn the heat down and cook it for 15 more minutes. Put the rice to one side and let it rest for 10 minutes.
4. Mix the all ingredients for the wasabi mayonnaise together.
5. Slice the cucumber thinly and cut the dill, then mix with the Japanese gari.
6. Bread the plaice fillet with flour, then egg and then panko.
7. Heat the frying oil to 180 degrees. Add the breaded plaice fillets to the oil and deep fry until they are golden brown, around 3-4 minutes.
8. Put the rice in a bowl. Add the wasabi mayonnaise, gari and cucumber salad and lime, deep fried plaice, salad, dill and coriander, furikake or roasted sesame seeds and sprinkle dried seapops on top.