Crispy rice cwith salmon, avocado and pickled ginger
Ordinary cooked rice works perfectly too, though it’s not as sticky.
SERVES
4
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
10
MINUTES
Ingredients
Leftover sushi rice or sticky rice
Flaky sea salt
Extra virgin olive oil
Smoked salmon or gravlax
Wedges of avocado
Horseradish sauce or wasabi
Pickled ginger
Coriander sprigs (optional)
Method
Line the base and sides of a small ‘lasagne’ dish with parchment paper. Press the cooked rice into the dish so it’s about 1cm (1/2 inch) deep. Cover and pop the block into the freezer for about 45 minutes.
Then unwrap, season with flaky sea salt. Dust both sides with a little seasoned flour or cornflour. Cut into fingers about 6 x 4cm.
Heat a little extra virgin olive oil in a wide, heavy frying pan. Cook until crisp and golden on all sides (4-5 minutes). Cool a little, spread a little horseradish sauce on each, add a strip of smoked salmon or gravlax, a wedge of avocado and a little pickled ginger and maybe a sprig of coriander. Alternatively, use raw wild salmon when available and a dash of wasabi. Dip in soy sauce and enjoy!
