Crispy Rice With Creamy Salmon Tartare
Imagine a plate filled with irresistible bites of crispy rice topped with creamy salmon tartare, a culinary masterpiece that combines crunch, creaminess, and a burst of flavors. The aroma of sizzling crispy rice cakes and the creamy richness of the salmon tartare will entice your senses and leave you craving for more.
Whether you’re enjoying it as an appetizer, a snack, or the centerpiece of a special meal, this recipe is destined to become your new favorite— one that combines simplicity and sophistication to elevate your dining experience.
Enjoy this delicious crispy rice recipe with salmon tartare by Greek celebrity chef Giorgos Tsoulis.
Crispy Rice with Salmon Tartare
- 300 g salmon filets skinless and cut into small pieces
- 2 pickles finely chopped
- 1 spring onion finely chopped
- 1 tbsp chives finely chopped, + extra for serving
- 180 g mayonnaise
- 50 g sriracha mild + extra for serving
- Place a saucepan with a generous amount of salted water over high heat and bring to a boil. Lower heat and add the rice. Cover with lid and boil the rice until it soaks up the water and becomes soft.
- Transfer to a bowl and allow to cool.
- Place another saucepan over high heat. Add the rice vinegar, mirin and granulated sugar. Stir and boil for 2-3 minutes. Pour over rice and mix thoroughly.
- Line a 12 x3 0 cm (5 x 12 in) rectangular loaf pan with a large piece of cellophane wrap, allowing the ends to hang over the sides of the pan. Spread the rice mixture nicely in the pan and cover with overhanging ends. Insert an identical loaf pan in the loaf pan with the rice and gently press down on the rice to make it compact. Refrigerate as is, for 3 hours.
- After 3 hours, unmold the rice carefully so it comes out like a log. Cut into 16 equal sized pieces.
- Fry the rice cakes in some hot sunflower oil, until they turn golden and crunchy. Transfer to a plate lined with paper towels, to drain.
- In a bowl, add the salmon, pickles, spring onion and chives. Mix and add the mayonnaise and sriracha. Season with salt and pepper and mix thoroughly. Keep refrigerated until needed.
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