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Ingredients
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Rice
Macaroni Salad
Panko Ono
Method
Rice
- 1
Cook the Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine the rinsed rice, 1.5 cups of water, and 0.5 tsp of salt in a saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
Macaroni Salad
- 2
Prepare Macaroni Salad
Cook 1 cup of elbow macaroni according to package instructions until al dente. Drain and rinse under cold water. In a large bowl, combine the cooked macaroni, 0.5 cups of mayonnaise, 0.25 cups of diced celery, 0.25 cups of diced onion, 0.25 cups of diced bell pepper, 0.25 tsp of salt, 0.25 tsp of black pepper, and 1 tsp of sugar. Mix well and refrigerate for at least 30 minutes before serving.
Panko Ono
- 3
Prepare Panko Ono
Set up a breading station: place 0.5 cups of all-purpose flour mixed with 0.5 tsp of salt and 0.5 tsp of black pepper in one bowl, beat 1 egg in another bowl, and put 1 cup of panko breadcrumbs in a third bowl. Dip each fish fillet in the flour, shaking off excess, then in the egg, and finally in the panko, pressing to adhere. Heat 1 cup of cooking oil in a skillet over medium heat. Fry the breaded fish fillets for 3-4 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
