Poached Salmon on Crispy Rice Squares

How to make Poached Salmon on Crispy Rice Squares

Prep Time: 30 minutes, plus chilling        |        Cook Time: 50 minutes        |        Makes: 16

Ingredients

• Pure Vita canola or sunflower oil, for pan-frying
• 200g Imperial Grain sushi rice
• 1 tbsp Remano white wine vinegar
• 2 tsp White Mill caster sugar
• 2 spring onions, cut into 5cm lengths
• 1 thumb-sized piece of ginger, thickly sliced
• 1 tbsp lime juice, plus zest of 1 lime
• 280g The Fishmonger fresh Tasmanian salmon fillets
• 2 tbsp Colway real mayonnaise
• 2 tbsp finely chopped chives, plus extra to serve
• 2 tsp toasted Stonemill sesame seeds, plus extra to serve
• Asia Green Garden sriracha sauce, to taste
• ½ avocado, cut into small cubes
• Green chilli slices, to serve

Method

1. Brush a 20cm square cake tin with oil, then line with cling film and set aside. Cook and rest the rice according to packet instructions. Meanwhile, mix the vinegar, sugar and 1 teaspoon of salt together until dissolved.
2. Place the warm rice into a mixing bowl and sprinkle in the vinegar mix, gently folding it to evenly combine. Spoon the rice into the prepared cake tin, flattening it down to compress it and smooth the top. Cover and refrigerate for 2 hours or until very firm.
3. Poach the salmon by placing the spring onions, ginger and lime juice into a small, lidded pan. Cover with 500ml water and add 1 teaspoon of salt and some cracked black pepper. Bring to a gentle simmer over a medium heat and add the salmon pieces, making sure they’re immersed in the liquid. Place a lid on top and turn off the heat. Leave for 10-12 minutes to allow the salmon to gently cook through. Remove salmon from liquid and set aside to cool.
4. Peel and discard the skin off the salmon and scrape any dark bits off the underside of the fillets.
5. Flake the salmon into a mixing bowl. Add the lime zest, mayonnaise, chives and sesame seeds, adding salt and sriracha to taste. Gently stir to combine. Cover and refrigerate.
6. When ready to serve, turn the rice square out onto a board and cut into 5cm squares. You will end up with 16 squares. Heat a small amount of oil in a large frying pan over a medium-high heat and cook the squares for 4-5 minutes each side or until crispy and lightly golden.
7. Place squares onto a platter. Top with the salmon mixture and avocado. Sprinkle with chives, sesame seeds and chilli slices. Serve with an extra drizzle of sriracha if you like it hot.

Option: For a lighter, lower-carb option, you can serve the salmon mixture in lettuce cups.