Crispy Rice with Salmon Tartare
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
3 hrs
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Total Time
3 hrs 45 mins
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Servings
16 pieces
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Cuisine
Greek
Crispy Rice with Salmon Tartare
Description
Crispy Rice with Salmon Tartare features rice cakes made from glutinous rice steamed until soft, then mixed with a seasoned vinegar and mirin glaze. The rice is compacted into a loaf pan, chilled to set, then cut into small pieces and fried until golden and crunchy. The salmon tartare topping is prepared by combining finely diced salmon with chopped pickles, spring onion, chives, and a sauce made from mayonnaise and Sriracha, seasoned with salt and pepper. The fried rice pieces provide a firm, crunchy base that contrasts with the creamy and slightly spicy tartare, delivering textural complexity and balanced flavors. This combination makes for a visually appealing and flavorful dish that can be served as an appetizer or light snack, highlighting the freshness of the salmon and the crispness of the rice.
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 skinless and cut into small pieces, filets
- 2 pickles finely chopped
- 1 spring onion finely chopped
- 1 tbsp chives finely chopped, + extra for serving
- 180 g mayonnaise
- 50 g Sriracha sauce + extra for serving, mild
- salt
- black 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
User Reviews
Overall Rating
4.9
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