Crispy Rice with Salmon Tartare

Name: Crispy Rice with Salmon Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Yield: 16 pieces
Ingredients: 400 ml water; 250 g glutinous rice; 6 tbsp rice vinegar; 4 tbsp mirin; 4 tbsp granulated sugar; sunflower oil; 300 g salmon filets; 2 Pickles; 1 spring onion; 1 tbsp chives; 180 g mayonnaise; 50 g sriracha mild; salt; pepper

User Reviews

4.9

231 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings
16 pieces
Cuisine
Greek

Crispy Rice with Salmon Tartare

Iris Warren

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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!

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Ingredients

Servings

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

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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.