Crispy Rice Bites with Spicy Salmon

For a chic touch at your party, these crispy sushi rice bites, topped with spicy salmon tartare and a slice of jalapeño, are perfect.

Ingredients

Rice

• 325 g (1 1/2 cups) Calrose rice (sushi rice)
• 375 ml (1 1/2 cups) cold water
• 60 ml (1/4 cup) rice vinegar
• 30 ml (2 tbsp) brown sugar
• 10 ml (2 tsp) low-sodium soy sauce
• Vegetable oil for frying

Spicy Salmon Tartare

• 225 g (1/2 lb) very fresh skinless salmon, cut into small cubes
• 15 ml (1 tbsp) mayonnaise
• 7.5 ml (1 1/2 tsp) sambal oelek
• 5 ml (1 tsp) low-sodium soy sauce
• 5 ml (1 tsp) sesame oil

Garnish

• 40 g (3 tbsp) melted and cooled butter
• 15 ml (1 tbsp) low-sodium soy sauce
• Black sesame seeds, to taste
• 24 thin slices of jalapeño pepper (about 1 pepper)

Preparation

Rice

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. In a saucepan, bring the rice and water to a boil. Cover and cook over low heat for 12 to 15 minutes, or until all the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
3. In a small bowl, mix the rice vinegar, brown sugar, and soy sauce until the sugar dissolves. Pour the mixture over the cooked rice. Gently fluff the rice with a fork to coat the grains. Let it cool to room temperature.
4. Line a 20 cm (8 in) square baking dish with plastic wrap, leaving excess on all sides. Press the rice into the dish, then cover and weigh it down with something heavy, like boxes of broth. Refrigerate for about 2 hours.
5. Once the rice is cooled, remove it from the dish and take off the plastic wrap. Cut the rice block into two large rectangles, then cut each rectangle into four smaller pieces, each measuring 10 x 5 cm (4 x 2 in).

Spicy Salmon Tartare

1. In a bowl, mix all the tartare ingredients together. Season with salt and pepper to taste. Keep refrigerated until ready to use.

Assembly

1. Preheat the frying oil to 180°C (350°F) and line a baking sheet with paper towels.
2. In a bowl, mix the melted butter and soy sauce.
3. Fry two rice rectangles at a time for 2 minutes, stirring the fryer basket to prevent sticking. Drain on the prepared baking sheet and immediately brush generously with the butter mixture. Repeat with the remaining rice. Let the bites cool for 30 minutes.
4. On a clean surface, cut each rice rectangle into 3 small pieces to make 24 bites. Top each rice bite with a spoonful of the salmon tartare. Sprinkle with sesame seeds and garnish with a slice of jalapeño. Serve immediately.