Crisp Spicy Salmon Bites
To make a chic impression at a feast, serve these crunchy hors d’oeuvres made with sushi rice cut into pieces and garnished with spicy salmon tartare and jalapeño slices.
Instructions
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1
Rinse the rice under cold running water until the water runs clear. Drain well.
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2
In a pot, bring the rice and water to a boil. Cover and cook over low heat for 12 to 15 minutes or until the water has been completely absorbed by the rice (see note). Remove from the heat and let rest for 5 minutes, covered.
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3
In a small bowl, stir the vinegar, brown sugar and soy sauce together until the sugar has dissolved. Pour the mixture over the cooked rice. Using a fork, fluff the grains of rice, stirring gently to coat with the vinegar mixture. Let cool.
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4
Line an 8-inch (20 cm) square pan with plastic wrap, letting it hang over the sides. Press the rice into the pan. Cover with plastic wrap. Place heavy cans of broth or juice over the rice to weigh it down. Refrigerate until completely chilled, about 2 hours.
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5
On a work surface, unmould the rice. Remove the plastic wrap. Cut the square of rice into 2 large rectangles. Cut each rectangle into four small 4 x 2-inch (10 x 5 cm) rectangles.
To make a chic impression at a feast, serve these crunchy hors d’oeuvres made with sushi rice cut into pieces and garnished with spicy salmon tartare and jalapeño slices.
