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Japanese salad

Cooking recipes / Snack recipes / Salads / Fish salad

Boil rice. Peel the nuts, put the kernels in warm water for softening. Cut the tomato into circles, and cut the egg into 8 pieces. Prepare the dressing. Mix the liquid from canned food with vegetable oil and lemon juice, salt, pepper. Put the rice in the salad bowl, the tomato circles on top, then the egg slices, nut kernels and fish pieces. Sprinkle with chopped parsley greens and pour over the dressing.

rice - 0.5 cups, tomatoes - 1 pc., boiled eggs - 1 pc., walnut - 6 pcs., fish preserved in butter 1 jar, parsley greens to taste, vegetable oil to taste, citric acid to taste, black pepper to taste, salt to taste