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Crispy Rice Canapés with Spicy Tuna and Salmon Mousse Recipe

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4.3 from 11 reviews

Crispy rice is a deliciously golden and crunchy snack made by cooking sushi rice, pressing it into a pan, chilling it to set, then pan frying until perfectly crispy on both sides. It is a versatile Asian-inspired appetizer that can be enjoyed on its own or as a sophisticated base for modern canapés topped with spicy tuna, tuna poke, egg or chicken salad, ceviche, or salmon mousse.

Ingredients

Main Ingredients

  • 1 cup sushi rice
  • 1 1/2 cups water
  • 1/3 cup canola oil (or vegetable, peanut, or other neutral oil)
  • 3/4 tsp cooking/kosher salt, for sprinkling rice cakes

Sushi Seasoning

  • 1 tbsp rice vinegar
  • 1 tsp caster sugar

Instructions

  1. Make Sushi Seasoning: In a small bowl, mix rice vinegar and caster sugar together until the sugar dissolves completely.
  2. Cook the Rice: Place the sushi rice and water in a small pot without a lid over medium-high heat. When water bubbles at edges and middle ripples, cover with a lid and reduce heat to medium-low or low. Cook for 13 minutes until water is absorbed.
  3. Rest the Rice: Remove pot from heat and let the rice rest with the lid on for 10 minutes to finish steaming evenly.
  4. Season and Fluff: Remove lid, pour the sushi seasoning over the hot rice, and gently fluff with a rubber spatula to combine.
  5. Press the Rice: Line a 20cm (8-inch) square pan with parchment paper. Transfer the warm seasoned rice into the pan, spreading it evenly. Cover with another parchment paper sheet and press down very firmly to compact the rice.
  6. Weigh Down: For best results, place a flat object like a second same-sized pan on top and weigh it down with 5 cans of 400g (14oz) each to compress the rice evenly.
  7. Cool and Refrigerate: Let the rice cool completely, then cover with cling wrap and refrigerate overnight or for a minimum of 6 hours. For a speedy method, cool uncovered in the fridge, then cover and freeze for 1 hour followed by 1 hour in the fridge.
  8. Cut the Rice: Using the parchment paper overhang, lift the compacted rice block out of the pan. Wet a sharp knife blade for neat cutting and slice the rice into 15 rectangles (cut 5 strips lengthwise, then each into 3 pieces).
  9. Pan Fry the Rice Cakes: Heat about 1/4 cup of the oil in a large non-stick skillet over medium-high heat. Place half of the rice cakes in the pan; they should gently sizzle. Reduce heat to medium and cook for 4 minutes until the bottom is golden and very crispy. Flip and cook for 4 more minutes on the other side.
  10. Season: Remove the fried rice cakes onto a plate lined with paper towels. Sprinkle both sides with salt immediately while still hot.
  11. Continue Cooking Remaining Cakes: Add the remaining oil to the pan and cook the rest of the rice cakes following the same method.
  12. Serve: Enjoy the crispy rice cakes as a tasty snack or use them as a base for sophisticated canapés with toppings like spicy tuna, tuna poke, salmon mousse, or various crostini toppings.

Notes

  • Note 1: Use high-quality sushi rice for the proper texture and stickiness.
  • Note 2: Kosher or cooking salt is recommended for perfect seasoning balance.
  • Note 3: Adjust sushi seasoning proportions to taste, but use caster sugar for quick dissolving.
  • Note 4: Cooking time may vary slightly depending on stove strength—avoid opening lid during steaming phase.
  • Note 5: Weighing down the rice ensures compact and even rice cakes, which fry crisply without falling apart.

Find it online: https://yumntasty.com/crispy-rice-canapes-with-spicy-tuna-and-salmon-mousse-recipe/