Salmon Sticky Rice

Fried sticky rice topped with spicy salmon sushi blend. Delicious as an appetizer or main dish. This recipe is a compilation of multiple recipes that have been modified over time.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

NOTES ABOUT PREP TIME: The rice can be prepared and frozen days in advance. The salmon mixture can be prepared in advance on the same day it will be eaten. frying and assembly time is approximatey 30 minutes.

Step 2

Prepare 3/4C of rice per serving. Cook rice according to package instructions, but leave over heat until all moisture is fully absorbed and rice becomes sticky. Remove from heat and let it sit for 10 minutes.

Step 3

Transfer from pan to greased (or lined with parchment) square or 9x13 Pyrex (based upon how thick you want your rice squares to be). Press into pan and freeze. ALTERNATIVE: Press into greased muffin tins at desired thickness. Use large muffin pan for main dish (make 5-6 rice disks per serving) and small muffin pan for bite sized appetizers.

Step 4

NOTE ON MUFFIN PAN PREP METHOD: Rice can be frozen in shifts. Fill your muffin pans, freeze for 30 minutes, then remove and place on parchment lined pan and return to freezer. Refill muffin pans and repeat until desired quantity of rice disks has been frozen.

Step 5

Cure and Prepare Salmon: Mix sugar and salt in small bowl (for lower sodium, substitute 50% of salt with potassium chloride) Rinse Salmon with cold water and pat dry with paper towels. Line a cookie sheet with plastic wrap, leaving excess wrap on ends to cover the salmon. Lay salmon on cookie sheet, skin down. Sprinkle salt/sugar mixture over the salmon to coat well. Cover with excess plastic wrap and place in refrigerator for at least 60 minutes to cure. (NOTE: fish meat should look shiny when it’s done curing)

Step 6

Remove from refrigerator and cut off skin (if your fish has no skin, skip this step). Mince the salmon manually or using a food chopper/processor until finely minced. It will almost make a thick paste.

Step 7

Place in large bowl. Add mayonnaise and mix well. Add siracha to taste and lime juice (optional) and mix well. Return to refrigerator until ready to serve.

Step 8

Prep and Serve: Remove rice from freezer, cut into bite sized squares. Drop squares into frying pan with heated oil to fry both sides before serving. Drain on paper towels.

Step 9

Prep a ziploc bag or frosting bag for piping the salmon onto the rice. Use a large flower tip for piping, or cut a small corner from the zip lock bag. Add the salmon mixture onto the bag and pipe onto the fried crispy rice pieces.

Step 10

Garnish with fresh veggies or herbs (suggestions: avocado, bell pepper, onion, jalapeno, cucumber, parsley, green onion, cilantro) Add wasabi on top or on the side of the plate

Step 11

Serve with soy and hot sauce. photo includes mini wontons as a side dish.