Crispy Rice With Spicy Salmon, Spinach Gomaae & Kombu Tsukudani: A Symphony of Flavors and Textures

Looking for a unique and delicious appetizer or light meal? Look no further than Crispy Rice with Spicy Salmon, Spinach Gomaae, & Kombu Tsukudani. This dish is a harmonious blend of textures and flavors that will tantalize your taste buds.

The foundation of this culinary delight is the perfectly crisped rice. Imagine the satisfying crunch as you bite into each grain, offering a delightful contrast to the other components.

The spicy salmon topping adds a fiery kick that awakens the palate. Fresh salmon is finely diced and tossed in a vibrant chili-based sauce, delivering a balanced heat that isn’t overpowering. This element provides both richness and a zesty punch.

The cool and refreshing Spinach Gomaae offers a welcome counterpoint to the spicy salmon. Blanched spinach is dressed in a creamy sesame sauce, lending a nutty and slightly sweet flavor profile. The spinach also introduces a vibrant green color to the dish, enhancing its visual appeal.

Adding depth and umami to the ensemble is the Kombu Tsukudani. This Japanese delicacy consists of kelp simmered in soy sauce, mirin, and sugar, resulting in a sweet and savory condiment with a chewy texture. It provides a complex layer of flavor that elevates the entire dish.

Crispy Rice with Spicy Salmon, Spinach Gomaae & Kombu Tsukudani is more than just a dish; it’s an experience. It’s perfect for entertaining guests or enjoying a sophisticated and satisfying meal on your own. The combination of crispy, spicy, savory, and sweet makes it an unforgettable culinary adventure. Search for “Crispy Rice Recipes” or “Spicy Salmon Appetizer” to find variations and inspire your own creations!

Crispy Rice Cakes Ingredients

3 cups cooked sushi rice (using 1&1/2 cup uncooked rice)1/2 tsp salt2 tbsp rice vinegar1 tbsp sugaroil (for frying)

Steps

Add cooked rice to a bowl.Combine the rest of the ingredients into a small saucepan, heat & stir to dissolve sugar.Pour rice vinegar mixture over rice & combine with a rice paddle.Line a 9×5 baking pan with cling wrap, add rice, press down with rice paddle to create an even layer.Cover & chill in the fridge overnight.Cut rice into 15 equal pieces, heat oil in a large nonstick pan, add rice cakes in batches, fry for 3 mins per side or until golden & transfer to a plate lined with paper towel.

Spicy Salmon

200 g sashimi grade salmon or ahi tuna2 tsp lime juice2 tbsp mayonnaise1 tbsp sriracha1 tsp sesame oil1 tsp soy sauce1/2 tsp wasabi paste

Steps To Make Spicy Salmon

Cut salmon into small pieces, transfer to a bowl, add lime juice, stir & rest for 5 mins.Add the rest of the ingredients, taste to adjust seasoning, cover & refrigerate until ready to use.

Horenso Gomaae

250 g spinachwater 1 tsp salt (for blanching spinach)2 tbsp toasted white sesame seeds1 tbsp soy sauce1/2 tbsp sugar

Steps Make Horenso Gomaae

Grind sesame seeds with a mortar & pestle, add soy sauce, sugar & taste to adjust seasoning.Blanch spinach in salted water for 1 min, transfer into an ice bath for 1 min, drain & squeeze out excess water.Transfer into a bowl, cut into smaller pieces, add sesame sauce & toss to coat.

Kombu Tsukudani

55 g used kombu240 ml water1 tbsp rice vinegar2 tbsp soy sauce1 tsp sugar1/8 tsp chilli flakes

Steps Make Kombu

Cut Kombu Into Thin Strips, Transfer Into A Medium Saucepan, Add The Rest Of The Ingredients &Amp; Bring To A Boil On Medium Heat.Once Boiling, Reduce Heat To Low &Amp; Simmer Until The Liquid Is Almost Evaporated, About 20-25 Mins (If Still Not Tender, Add Water &Amp; Continue To Cook).Sprinkle Sesame Seeds &Amp; Set Aside Until Ready To Use.