Spicy Salmon with Crispy Rice Cake | Simple Yet Elegant

In this video, we'll show you how to make a simple appetizer of spicy salmon atop crispy rice cake. Inspired by the renowned and trendy restaurant Nobu, our version swaps tuna for fresh sashimi salmon, elevating its flavor with Japanese mayo, Sriracha, and a touch of toasted sesame oil. These flavorful bites rest atop a bed of crispy sushi rice, creating a harmonious texture in every bite.

SPICY SALMON TOPPING INGREDIENTS
200 grams Salmon Sashimi (or Tuna Sashimi)
2 tbsp Kewpie Mayonnaise
1 tbsp Sriracha
½ tsp teaspoon Shoyu or Soy Sauce
¼ tsp Toasted Sesame Oil
2 tsp Lime juice
1 stalk Green Onion (Chopped)
2 tbsp Sesame Seeds (Black/Regular)
1 -2 Avocado (Mashed)
1/4 cup Edamame beans (Cooked)

CRISPY RICE CAKE INGREDIENTS
1 ½ cup Sushi or Short Grain Rice
½ tsp Salt
3 tsp Sugar
¼ cup Rice Vinegar (Sushi Vinegar)

INSTRUCTIONS
• Cook the rice with a rice cooker. If you are using a pot, use 1 cup of rice and 2 ¼ cups of water.
• In the meantime, combine salt, sugar, and rice vinegar in the saucepan and heat on the stove to dissolve the sugar.
• Once the rice is cooked, pour in the vinegar sauce and mix. Cover with a wet towel, set aside, and cool to room temperature.
• When the rice is cool, place it on a baking dish and flatten the rice to about 1 cm in height.
• Use a cookie cutter to mold the rice cake. Place the rice cake on a baking tray and cover with plastic wrap. Refrigerate for at least 5 hours.
• Pan-fry the rice cake with 2 tablespoons of oil in a pan over medium-high heat. When the underside begins to brown, flip them over.
• Combine and mix mayonnaise, Sriracha, soy sauce, toasted sesame oil, and lime juice in a bowl. Add diced salmon sashimi and chopped green onion.
• Assemble the rice cake atop spicy salmon and add a couple of edamame beans and a sprinkle of sesame seeds.

Video Content:
0:00 Intro
0:53 Crispy Rice Cake Recipe
3:46 Spicy Salmon Recipe
5:57 Finally

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