Nori Seaweed Baskets with Basmati Rice and Salmon are tasty, light, summery and super easy to make perfect even for lunch out. These baskets can be an original appetizer to present during lunches and dinners with friends. For the choice of  rice I chose my favorite,riso Basmati Flora rice which cooks in 10 minutes and is perfect for exotic-tasting recipes. Thisrice  stay perfect after cooking and doesn’t overcook while keeping all its characteristics intact.For this recipe of nori seaweed baskets it is particularly suitable and thanks to its elongated grain, the visual effect is also pleasing.

How to make Nori Seaweed Baskets:
Take the rice and parboil it for 10 minutes. Drain it and in the same water put the peas, parboiling them for 2-3 minutes. As soon as they are ready, drain those too and put them in a bowl along with the basmati rice.
Let it cool down and add the egg white, salt and pepper and mix everything together. Take the nori seaweed and divide it into more or less regular squares. Line the well-oiled muffin mold with each piece. Inside, place the rice and pea mixture and a piece of salmon fillet on top.
Add a sprinkling of sesame seeds, a few fresh thyme leaves and bake at 200° static for 20 minutes. Once our baskets are ready let’s take them out of the oven and let them cool down then serve.