I’m straying a bit from tradition at the moment, though I’ll get back to it. But once in a while, when it’s good, I don’t see the problem! I had seen this recipe in a fusion restaurant in the United States a few years ago, so I wanted to do it again here in my own way. This recipe is not fixed at all, you can at your leisure make only the tuna part, or the crab part and replace the fried sticky rice cake, by a more classic plain or vinegar rice. In any case I can promise you that it is fresh, crispy, soft, slightly spicy, but above all irresistible!
Recipe for 4 people:
Crispy fried glutinous rice:
- 230g of sticky rice
- 290g of water
For non-fried round rice:
- 230g of round rice
- 290g of water
- 170g of raw tuna
- 30g mayonnaise (Japanese if possible)
- 10g of sriracha
- 1 tablespoon of lime juice
a little chopped chives
- 170g of good quality crab flavor sticks
- 30g of mayonnaise
- 1 tablespoon lemon juice
- a little chopped parsley
To accompany :
- 2 lawyers
- 1 back of salmon from 170 to 200g
- a little fried onion
Start by preparing the rice:
For glutinous rice or non-fried round rice, the preparation is the same.
Weigh the rice and rinse it with clean water for one minute.
Drain it well and put it in the rice cooker with the 290g of water.
Put it to cook.
For the glutinous rice, mix lightly with a spoon to make a paste.
Take a 10cm circle and put cling film in the bottom. Weigh a 130g ball of rice and put it in the bottom.
Close the film and press well. Turn out and open the film.
Do the same with the rest to make 4 patties. You can use the same stretch film each time. Heat a small pan of oil to 190°C. Fry the patties one by one. Do not brown them either czr it becomes too crispy!
Drain the patties on paper towels.
For salmon: remove bones with tongs. Run your finger over it to make sure there are none left!
Run a knife through the skin to remove it.
Cut the salmon into slices and then into cubes.
For the tuna: first cut it with a knife and then chop it finely.
Place it in a small container and add the ingredients: mayonnaise, sriracha, lemon juice.
Add the chopped chives. Mix well, it’s ready!
For the crab (fake) I took a good quality. Cut finely with a knife. I prefer this to taking already chopped crab which is often not as good and too big.
Put in a bowl with the mayonnaise, lime juice and parsley (here frozen parsley works great!).
A little mix and it’s good!
Peel the avocados, cut them into quarters and then into slices.
To serve, put a sticky rice cake, avocado and then the rest: tuna, crab and ending with salmon.
For the sauce, I made some more by mixing a little mayonnaise, sriracha and a little lime juice!
Putting a little on top, with some chives and fried onion, is a delight! You can also use plain rice instead of the glutinous rice cake (130g per person) or make a vinegared rice like for sushi (the recipe of my sweet sushi vinegar HERE).