Ingredients:
For The Sticky Rice
- 2 cups sushi rice, rinsed until water runs clear
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon kosher salt
- Avocado oil
For The Salmon Stack
- 12 ounces (1 package) Honey Smoked Fish Co. Original Honey Smoked Salmon®
- 1 tablespoon hot sesame oil
- 1 avocado, cut into 1/8 inch dice
- 1/2 lime
- 1 green scallion, sliced into 1.5
- 1 mini Persian cucumber, sliced thinly into rounds
- Sriracha mayo
- 1 tablespoon black sesame seeds
- Microgreens
Directions:
Step 1
Add 3 cups water to a small pot and bring to a boil. Add the rinsed rice and the salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for 15 minutes. Fluff the rice with a fork.
Step 2
Whisk the rice vinegar and sugar together. Pour over the rice and mix—the rice will get stickier as you mix it.
Step 3
Line a quarter sheet baking pan with parchment paper (leave a bit hanging on either end), pour the rice onto the pan, packing it in tightly. There will only be enough rice to cover 3/4 of the sheet pan—simply push the rice evenly until it is no more than 1" deep and evenly distributed.
Step 4
Cover the rice with plastic wrap and freeze 30 minutes. Remove the rice from the freezer. Lift the parchment paper and rice from the pan and onto a cutting board. Use a 2" round biscuit cookie cutter to cut out 18 rice rounds. The rice cakes may be covered with plastic wrap for 24 hours at this point if making in advance.
Step 5
Put the package of Honey Smoked Salmon® in a bowl, fluff and toss with the sesame oil. Set aside.
Step 6
Cut the avocado into 1/8" to 1/4" mini dice and squeeze the 1/2 lime over it to preserve its bright green color.
Step 7
Spread paper toweling on the counter. Pour avocado oil into a small skillet to 1/4" deep (the smaller the skillet, the less oil you will need). Add the rice cakes and fry until golden on the bottom, about 5 minutes. Use kitchen tongs to flip, and cook until golden on the second side, about 3 to 5 minutes. Remove from the pan to cool on the paper toweling to remove any excess oil. Sprinkle with salt.
Step 8
Just before serving (keeps the rice crispy) assemble the cakes on a serving plate: put a tablespoon of avocado onto the cake, top with a tablespoon of salmon and two cucumber rounds.
Step 9
Drizzle with sriracha mayo, sprinkle with sesame seeds, and garnish with a scallion slice and microgreens. Serve within 1 hour to keep the rice crispy.
