Warm Rice, Sesame and Spring Onion Rice Cakes

Step by step

Method

1. 1

   Double line a 20cm square cake tin with cling film.

2. 2

   Cook the rice according to the packet instructions until soft, sticky and the water has boiled away.

3. 3

   Remove from the heat and stand, covered for 25 minutes, then stir in the wine, spring onion, wild rice and salt.

4. 4

   Press into the tin, cool completely then cover and chill for at least 2 hours.

5. 5

   Remove from the tin and discard the film.

6. 6

   Using a 4cm round cutter, stamp out 8 rounds from one half and cut 8 squares from the other.

7. 7

   Arrange on a serving platter and top with pieces of smoked fish.

8. 8

   Garnish and serve with wasabi paste.