Längtar du också efter något lättare så här efter all julmat? Vår trailkock Billy White bjuder på fräsch bowl med lax och rött ris.
It’s 2018 and I’m hoping this is gonna be my best running year yet! I’m really hopeful that the issue I’ve had with my achilles since Sätila, has finally corrected itself so that I can try to catch up on a few lost weeks out on the trails.
I’m excited that in mid-January, the family and I are going to spend a month in Vietnam & Thailand. A welcome break from the dark and cold, getting the kids dressed in winter clothes, running in tights and gloves, it’s going to be great to miss a big chunk of winter in Stockholm! I thought it would be rude to not have a little look around for any potential trail races that coincided with our visit and I stumbled across Thailands biggest trail race!
The North Face 100, how could I resist! So, perhaps foolishly, I signed up there and then to the 100k race.
So at 05:00 on February 3rd, I’ll be lining up with around one thousand others to have a go at what they call one of Thailand’s toughest and most beautiful races. Two 50k loops in the searing Thai heat, last year it reached 41C, 2 000 m of elevation gain, tigers! Ok, maybe no tigers but it’s enough to give me nervous butterflies in my stomach already! It’s a different kind of challenge to any race I’ve ran before. The distance and the hills will be difficult, I know that from experience, but how to deal with the heat I really have no idea how that will be.
Fortunately we’ll be there for two weeks before hand, so it won’t be completely new to me. To go from only doing ultra distance races in northern England or Sweden, to going 10 000 km away is going to be such a massive shock to the system. I can’t wait!
Today, I suggest a recipe that’s perfect after all the heavy Christmas food. Really quick to prepare, the only thing that takes time is waiting for the red rice to cook!
Bowl med sojamarinerad lax, rött ris, picklad gurka, kimchi och sojamajonnäs
4 portioner
400 g salmon deboned fillet
2 dl red rice
1/2 cucumber.
1 jar Kim chi (or homemade)
2 small pickled/salted cucumbers
1 dl hellmans mayonnaise (or homemade)
Soya sauce
Sesame oil
Toasted sesame seeds
Rice wine vinegar
Salt
Fresh coriander
Season the salmon with a little sugar and cover with soy sauce, leave for about an hour.
Bring the rice up to the boil with 4 dl of water, add a pinch of salt and turn down to a very low simmer, put a lid on the pot and leave for 40-45 minutes.
Chop both types of cucumber into slices or small chunks.
Mix two tablespoons of soya sauce into the mayonnaise.
When the rice is cooked, drain off any excess water and add 1 tbsp sesame oil, 1 tbsp of rice wine vinegar and 2 tbsp soya sauce to the rice. Give it a good mix and taste to see if you think it needs a little more of anything.
Take the salmon out of the marinade and slice approximately 5 mm thick.
Divide the rice between 4 bowls.
Flatten the rice out slightly, then top with the salmon, one or two spoonfuls of the soya mayonnaise, the Kim chi (drained of any excess liquid), the two types of cucumber and plenty of pick coriander. Finish with the sesame seeds.
I always eat this with a small dish of extra soya sauce on the side and plenty of sriracha chili sauce!