{"id":3808,"date":"2022-03-13T11:10:00","date_gmt":"2022-03-13T03:10:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=3808"},"modified":"2026-03-09T21:02:05","modified_gmt":"2026-03-09T13:02:05","slug":"crispy-rice-with-spicy-salmon-spinach-gomaae-kombu-tsukudani-wondernonieskitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/crispy-rice-with-spicy-salmon-spinach-gomaae-kombu-tsukudani-wondernonieskitchen","title":{"rendered":"Crispy Rice With Spicy Salmon, Spinach Gomaae &amp; Kombu Tsukudani"},"content":{"rendered":"<h2>Crispy Rice Cakes Ingredients<\/h2>\n<p>3 cups cooked sushi rice (using 1&amp;1\/2 cup uncooked rice)<br \/>\n1\/2 tsp salt<br \/>\n2 tbsp rice vinegar<br \/>\n1 tbsp sugar<br \/>\noil (for frying)<\/p>\n<h2>Steps<\/h2>\n<p>Add cooked rice to a bowl.<br \/>\nCombine the rest of the ingredients into a small saucepan, heat &amp; stir to dissolve sugar.<br \/>\nPour rice vinegar mixture over rice &amp; combine with a rice paddle.<br \/>\nLine a 9&#215;5 baking pan with cling wrap, add rice, press down with rice paddle to create an even layer.<br \/>\nCover &amp; chill in the fridge overnight.<br \/>\nCut 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 &amp; transfer to a plate lined with paper towel.<\/p>\n<h2>Spicy Salmon<\/h2>\n<p>200 g sashimi grade salmon or ahi tuna<br \/>\n2 tsp lime juice<br \/>\n2 tbsp mayonnaise<br \/>\n1 tbsp sriracha<br \/>\n1 tsp sesame oil<br \/>\n1 tsp soy sauce<br \/>\n1\/2 tsp wasabi paste<\/p>\n<h2>Steps To Make Spicy Salmon<\/h2>\n<p>Cut salmon into small pieces, transfer to a bowl, add lime juice, stir &amp; rest for 5 mins.<br \/>\nAdd the rest of the ingredients, taste to adjust seasoning, cover &amp; refrigerate until ready to use.<\/p>\n<h2>Horenso Gomaae<\/h2>\n<p>250 g\u00a0spinach<br \/>\nwater 1\u00a0tsp salt\u00a0(for blanching spinach)<br \/>\n2 tbsp toasted white sesame seeds<br \/>\n1 tbsp soy sauce<br \/>\n1\/2 tbsp sugar<\/p>\n<h2>Steps Make Horenso Gomaae<\/h2>\n<p>Grind sesame seeds with a mortar &amp; pestle, add soy sauce, sugar &amp; taste to adjust seasoning.<br \/>\nBlanch spinach in salted water for 1 min, transfer into an ice bath for 1 min, drain &amp; squeeze out excess water.<br \/>\nTransfer into a bowl, cut into smaller pieces, add sesame sauce &amp; toss to coat.<\/p>\n<h2>Kombu Tsukudani<\/h2>\n<p>55\u00a0g\u00a0used kombu<br \/>\n240\u00a0ml\u00a0water<br \/>\n1 tbsp rice vinegar<br \/>\n2 tbsp soy sauce<br \/>\n1 tsp sugar<br \/>\n1\/8 tsp chilli flakes<\/p>\n<h2>Steps Make Kombu<\/h2>\n<p>Cut Kombu Into Thin Strips, Transfer Into A Medium Saucepan, Add The Rest Of The Ingredients &amp;Amp; Bring To A Boil On Medium Heat.<br \/>\nOnce Boiling, Reduce Heat To Low &amp;Amp; Simmer Until The Liquid Is Almost Evaporated, About 20-25 Mins (If Still Not Tender, Add Water &amp;Amp; Continue To Cook).<br \/>\nSprinkle Sesame Seeds &amp;Amp; Set Aside Until Ready To Use.<\/p>\n<h2>Finishing<\/h2>\n<p>To assemble, arrange rice cakes on serving plate, place spicy salmon, spinach or kombu on top, garnish (optional) &amp; serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crispy Rice Cakes Ingredients 3 cups cooked sushi rice (using 1&amp;1\/2 cup uncooked rice) 1\/2 tsp salt 2 tbsp rice vinegar 1 tbsp sugar oil (for frying) Steps Add cooked rice to a bowl. Combine the rest of the ingredients into a small saucepan, heat &amp; stir to dissolve sugar. Pour rice vinegar mixture over<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":3809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,33,81,111],"tags":[],"class_list":["post-3808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-rice","category-salmon","category-spinach"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=3808"}],"version-history":[{"count":4,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3808\/revisions"}],"predecessor-version":[{"id":17880,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3808\/revisions\/17880"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/3809"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=3808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=3808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=3808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}