Crispy Salmon Bites

Recipe by Chef Dom,
Elsom Cellars
 

A great way to crisp up leftover rice into a Perfect Northwest Bite.

Ingredients

Rice

• 6 cups short grain rice
• 7 1/2 cup water

Rice Seasoning

• 2 tablespoons vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

 Assembly

• 2 teaspoons smashed avocado, seasoned with salt and lime
• 1 - 2 radish slices (depending on size)
• 1 jalapeno slice
• 1 tablespoon mayonnaise
(or homemade aioli)
• 1.5 oz cold smoked salmon, flaked
• Cilantro sprigs

Directions

1. Rinse the rice three times in a large bowl with cold water until the water runs clear.

2. Cook rice in a large steel pot, bring the mixture to a boil, stirring constantly to prevent sticking. Turn heat to low, cover and let cook for 10 minutes. Turn off the heat and let it rest for 15 minutes.

3. Dump rice into a large bowl and drizzle all over with rice seasoning, then fold with a rubber spatula. Once seasoned enough, place onto a silpat-lined sheet tray and press all rice evenly into the pan.

4. Cover the pan with a sheet of parchment, then press with another sheet tray to make sure it’s even. Let cool completely in the refrigerator. 

5. Cut into 3 ½ inch squares, then fry in avocado oil on both sides.

6.  To assemble: lay 3 squares on a rectangular plate. Top with mashed avocado, sliced radish, sliced jalapeno, aioli, then top with flakey salmon. Finish with a cilantro sprig on each.

Makes: 48 squares