Crispy Rice with Salmon Tartare
Simple but oh, so delicious, crispy rice served with a fabulous, rich and creamy salmon tartare! This recipe is sure to become your new favorite!
Ingredients
Crispy Rice:
- 400 ml water
- 250 g glutinous rice
- 6 tbsp rice vinegar
- 4 tbsp mirin
- 4 tbsp granulated sugar
- sunflower oil for frying
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
- salt
- pepper
Instructions
Crispy rice:
- 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.
Salmon tartare:
- 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.
Notes
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