Miso salmon on rice cakes
Photo by Tamara West
A Japanese-inspired canape for your next drinks party or special occasion.
|1 drizzle||Sesame oil, to lightly grease dish|
|1 pot||Sushi rice, cooked|
|250 g||Salmon, fresh piece|
|1||Spring onion, finely chopped|
|¼ cup||Pomegranate seeds|
|1 Tbsp||White miso paste|
|½||Lemon, zest and juice|
|1 Tbsp||Ginger juice, fresh, made by grating ginger, squeezing out juice and discarding solids)|
|1 handful||Nori flakes|
|1 handful||Toasted sesame seeds|
- Lightly grease a shallow rectangular dish with sesame oil. Press cooked sushi rice into the dish, to approx 1cm thickness. Cover with plastic food wrap and refrigerate.
- Cut a 250g piece of fresh salmon into small dice.
- Add to a bowl with spring onion, pomegranate seeds and a little fresh pepper. Mix together.
- Mix white miso paste with the zest and juice of lemon and fresh ginger juice and mix through the salmon.
- To serve, turn out the rice and cut into bite-sized squares. You can serve them like this or lightly dredge them in rice flour and shallow fry in grape-seed oil until just coloured.
- Top with salmon mix and garnish with nori flakes and sesame seeds.