JASMINE RICE CAKES RECIPES

JASMINE RICE CAKES WITH WASABI AND SMOKED SALMON RECIPE ...

Jasmine Rice Cakes with Wasabi and Smoked Salmon Recipe ... image

At Theoz/Baci Catering, Theodora van den Beld tops these little rice cakes with her own salt-and-sugar-cured Northwest salmon.Plus: More Appetizer Recipes and Tips

Provided by Theodora van den Beld

Yield MAKES ABOUT 3 DOZEN

Number Of Ingredients 7

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

Steps:

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.

JASMINE RICE CAKES RECIPE - COOKEATSHARE

Jasmine Rice Cakes Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 7

Ingredients

1 c. jasmine rice
2 c. water freshly cracked black pepper
1/2 x red pepper, finely, diced
1/4 c. minced coriander
1 Tbsp. grated finely ginger
1 Tbsp. toasted sesame seeds
1/4 c. vegetable oil, for frying

Steps:

Put rice in a small pot in 2 c. cool water. Bring to a boil, reduce to low, cover and simmer 12 min. Remove from heat and let stand 5 min. Transfer to a shallow pan and stir to cold. Season with cracked black pepper. Add in the finely diced pepper. Set aside till completely cold. Rub your hands with a little oil to prevent rice from sticking to them. Find a lid from a jar approximately 3 to 4 inches in diameter. Line the lid with a piece of plastic wrap. Press a scoop of rice into the lid to create a patty. Repeat with all the rice mix. Combine the minced coriander, grated ginger and sesame seeds. Place the rice cakes in this mix and coat liberally. Heat oil on high and fry cakes for about 2 min per side or possibly till just golden brown. Serve with pork and vegetable stir-fry.

Nutrition Facts : ServingSize 198 g, Calories 320, FatContent 15.83 g, TransFatContent 0.35 g, SaturatedFatContent 1.29 g, CholesterolContent 0 g, SodiumContent 10 g, CarbohydrateContent 41.23 g, FiberContent 3.3 g, SugarContent 0.6 g, ProteinContent 4.4 g

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Put rice in a small pot in 2 c. cool water. Bring to a boil, reduce to low, cover and simmer 12 min. Remove from heat and let stand 5 min. Transfer to a shallow pan and stir to cold. Season with cracked black pepper. Add in the finely diced pepper. Set aside till completely cold. Rub your hands with a little oil to prevent rice from sticking to them. Find a lid from a jar approximately 3 to 4 inches in diameter. Line the lid with a piece of plastic wrap. Press a scoop of rice into the lid to create a patty. Repeat with all the rice mix. Combine the minced coriander, grated ginger and sesame seeds. Place the rice cakes in this mix and coat liberally. Heat oil on high and fry cakes for about 2 min per side or possibly till just golden brown. Serve with pork and vegetable stir-fry.

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