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Easy One-Pot, One-Pan Dinners for Spring

By,
Gourmandize
Spring Minestrone 14/30

© Elise Bauer

Spring Minestrone

Put a refreshing spin on traditional minestrone soup with this one-pot recipe that just screams spring! It calls for green garlic stalks, which are a bit younger and milder than regular garlic, as well as green onions, potatoes, tomatoes, artichoke hearts, chickpeas, peas, asparagus and the greens of your choice. Healthy and hearty, you have to try it! 


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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!