You may also like
Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 1 1/2 cups jasmine rice (about 10 ounces)
- 1 3/4 cups plus 1 tablespoon water
- Salt
- 3 tablespoons unsweetened coconut milk
- 1 tablespoon wasabi powder
- 4 ounces thinly sliced smoked salmon, cut into 2-by- 1/2 -inch strips
- 4 large arugula leaves, finely shredded
Method
- In a medium saucepan, combine the rice with 1 3/4 cups of the water and 1 teaspoon of salt and bring to a boil over moderately high heat.
- Cover, reduce the heat to very low and cook without stirring until all of the water is absorbed and the rice is tender, about 25 minutes.
- Fluff the rice with a fork and stir in the coconut milk.
- Transfer the rice to a baking sheet and spread it out to a 9-inch square, about 1/2 inch thick.
- Press a piece of plastic wrap directly on the rice and refrigerate until chilled.
- In a small bowl, combine the wasabi powder with the remaining 1 tablespoon of water and mix to a paste.
- Using a 1 1/2 -inch round cookie cutter, cut the rice into individual cakes.
- Spread a scant 1/8 teaspoon of the wasabi paste on each rice cake and arrange a strip of smoked salmon on top.
- Garnish with the arugula and serve at room temperature.
