Warm Rice, Sesame and Spring Onion Rice Cakes
Warm Rice, Sesame and Spring Onion Rice Cakes
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Halibut
Cuisine
Japanese
Servings
4
Warm Rice, Sesame and Spring Onion Rice Cakes
Ingredients
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Inverawe Smoked Halibut and Smoked Eel to serve
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175g sushi rice
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3 tbsp rice wine or sweet sherry
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2 spring onions, very finely chopped
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25g cooked wild rice
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1 tsp salt
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Ribbon strips of cucumber
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Finely sliced pickled ginger to garnish
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Wasabi paste to serve
Directions
Double line a 20cm square cake tin with cling film.
Cook the rice according to the packet instructions until soft, sticky and the water has boiled away.
Remove from the heat and stand, covered for 25 minutes, then stir in the wine, spring onion, wild rice and salt.
Press into the tin, cool completely then cover and chill for at least 2 hours.
Remove from the tin and discard the film.
Using a 4cm round cutter, stamp out 8 rounds from one half and cut 8 squares from the other.
Arrange on a serving platter and top with pieces of smoked fish.
Garnish and serve with wasabi paste.