Spicy Salmon & Sesame Rice Cakes

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SERVES 10-12 AS AN APPETISER

PREP TIME: OVERNIGHT 

COOK TIME: 30 MINS

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Ingredients

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300G SASHIMI GRADE SALMON, DICED INTO SMALL CUBES

1 LEBANESE CUCUMBER, CORE REMOVED TO REDUCEE EXCESS MOISTURE, FINELY CHOPPED

2-3 STALKS SPRING ONION, FINELY CHOPPED

FOR THE SALMON DRESSING

1/3 CUP KEWPIE MAYONNAISE

1 TBSP WASABI

1 TSP MIRIN

1 TSP SESAME OIL

1 TSP RICE WINE VINEGAR

1 TSP TAMARI

JUICE OF ½ TO 1 LIME, DEPENDING CONSISTENCY/ACIDITY OF DRESSING

FOR THE CRISPY SESAME RICE

1 ½ CUPS SUSHI RICE

1 TBSP RICE WINE VINEGAR

1 TSP MIRIN

PINCH SALT

½ CUP WHITE SESAME SEEDS

½ CUP BLACK SESAME SEEDS

½ CUP ALL PURPOSE FLOUR (OR STARCH), OPTIONAL CAN WORK WITHOUT BUT THIS ACTS AS A BINDER SO CAKES HOLD THEIR SHAPE

2 EGGS

NEUTRAL OIL, FOR SHALLOW FRYING

TO GARNISH

SPRINKLE FURIKAKE SEASONING

SPRING ONION CURLS, TOPS - GREEN PARTS OF 2 STALKS FINELY SLICED AND SOAKED IN ICE BATH

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Equipment

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MIXING BOWLS

SHARP KNIVES

RICE COOKER OR POT VIA ABSORPTION METHOD

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Method

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PREPARE THE SUSHI RICE THE DAY BEFORE AND CHILL IT IN THE FRIDGE OVERNIGHT TO FIRM UP

1. COOK YOUR SUSHI RICE IN A RICE COOKER OR OVER THE STOVE WITH A 1:1 RICE, WATER RATIO. ONCE COOKED SEASON WITH VINEGAR, MIRIN AND A PINCH OF SALT. TRANSFER TO A SHALLOW BAKING DISH, SPREADING EVENLY. TOP WITH CLING WRAP AND PLACE AN OBJECT THAT’S SIMILAR SHAPE TO THE DISH OVER ON TOP OF THE RICE TO SUPPORT FIRMNESS/STRUCTURE. PLACE IN FRIDGE OVERNIGHT

PREPARING RICE CAKES THE NEXT DAY

1. REMOVE RICE FROM FRIDGE AND USE A WET KNIFE TO SLICE INTO RECTANGLE CAKES - AROUND 3-4CM WIDE AND 5-6CM HIGH

2. PREPARE YOUR BREADING STATIONS - FLOUR/STARCH, WHISKED EGG, SESAME

3. COAT CAKES IN FLOUR, DIP IN EGG THEN COAT IN SESAME SEEDS. PLACE ON A TRAY AND SET ASIDE. REPEAT UNTIL ALL RICE CAKES ARE COATED IN SESAME

4. HEAT NEUTRAL OIL OVER MEDIUM/HIGH HEAT - I USED PEANUT OIL. SHALLOW FRY YOUR RICE CAKES IN BATCHES FOR A COUPLE OF MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN AND FRAGRANT (DEEP FRYING WOULD ALSO WORK BUT NOT NECESSARY) . SET ASIDE ON A WIRE RACK TO STRAIN EXCESS OIL

PREPARE THE SPRING ONION CURLS

1. PER THE INSTRUCTIONS LINKED ABOVE. SOAK IN ICE BATH FOR AT LEAST 10 MINUTES. STRAIN AND SET ASIDE FOR GARNISH

PREPARE YOUR SPICY SALMON DRESSING

1. COMBINE ALL SALMON DRESSING INGREDIENTS IN A MIXING BOWL. ADJUST TO DESIRED TASTE. ADD A LITTLE MORE MIRIN FOR SWEETNESS, WASABI FOR SPICE, TAMARI FOR AN UMAMI KICK OR LIME/VINEGAR FOR ACIDITY. SET ASIDE

PREPARE YOUR SPICY SALMON

1. PLACE SALMON CUBES, CUCUMBER AND SPRING ONION IN A MIXING BOWL. POUR OVER DRESSING GRADUALLY, TOSS AND TASTE. REPEAT UNTIL DESIRED SAUCINESS IS ACHIEVED

TO ASSEMBLE

1. PLACE YOUR RICE CAKES ON THE MOST FABULOUS SERVING TRAY YOU OWN. SPRINKLE WITH FURIKAKE SEASONING (MORE SESAME!) . TOP WITH A HEAPED TABLESPOON OR SO OF THE SALMON MIX TO COVER THE RICE CAKE AND GARNISH WITH SPRING ONION CURLS IN THE CENTRE

2. REPEAT UNTIL ALL RICE CAKES ARE TOPPED WITH SPICY SALMON AND SPRING ONION GARNISH. SERVE IMMEDIATELY AND TRY NOT TO EAT THEM ALL IN ONE GO - ENJOY!

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