Korean barbecue. Menu suggestion.

Starter: Crispy rice with raw salmon Directions:

1. Find a suitable dish and line it with cling film. Mix the rice and rice vinegar. Pack the rice firmly into the dish, to a depth of 1.5 cm. Place a layer of cling film on top and put the dish in the refrigerator. You can prepare this the evening before.
2. Mix the mayonnaise, sriracha and soy sauce in a bowl.
3. Cut the fish into cubes and slice the spring onions. Set aside.
4. Once the rice has set, tip it onto a chopping board. First cut into four large slices, then into rectangular bite-size pieces.
5. Heat the oil in a frying pan over medium heat, then fry the pieces until golden brown. Place the pieces on paper towel to absorb excess fat.
6. Steam the broccoli until tender and place on dinner plates or a serving dish.
7. Place the rice pieces on the plates. Add the salmon and a slice of jalapeño or chilli.

  Main course: Barbecued Frøya salmon with bulgogi and broccoli Directions:

1. Mix the chilli paste, honey, sesame oil and tamari (or soy sauce).
2. Place the mix into a bag or covered dish.
3. Cut the salmon into serving slices and place into the mixture. Let the salmon marinate for at least half an hour. Brush the marinated fish slices with a little oil.
4. Barbecue the salmon, preferably in a grill pan over indirect heat. Barbecue the asparagus over direct heat for a couple of minutes.
5. Serve with a fresh salad and rice, if liked.