Salmon Tartare

Salmon tartare is prepared with fresh raw salmon. It is commonly spread on a cracker, bread, or in this case, crispy rice, and eaten as an appetizer. I took a cooking class a couple of weeks ago and learned how truly difficult it is to master sushi rice. Instead of fighting the battle, I just bought a couple of pints of it from my local Japanese restaurant. It was perfect. Here’s how I turned it into these delicious crispy rice toasts for my salmon tartare.

INGREDIENTS
2 pints sushi rice
Toasted sesame oil
Avocado oil spray
(2) 6-8 oz fillets of salmon
¼ cup mayo
1 tbsp Sriracha
½ tbsp Tamari
Scallions
Cilantro
Butter lettuce
Avocado
Jalapeno slices

DIRECTIONS
Start with the rice. Line an 8x8 with cling wrap and push rice into a flat layer by pressing the top layer of cling wrap into the bottom layer. Once completely compressed, turn it out onto a cutting board, wet your knife between cuts and cut into your shape of choice. Add a tablespoon of the sesame oil to the air fryer and place the basket on top. Spray with avocado oil and fry each side for 4-5 mins at 400°F (depending on thickness).

While those cook, pulse salmon pieces in a food processor and then mix up the spicy mayo. Combine mayo, sriracha and Tamari. Fold that into the salmon mixture and add in scallions and cilantro.

When all toasts have been fried up, top each with avocado, the salmon tartare, and a jalapeño. Use butter lettuces as ‘cups,’ to catch all the ingredients on the rice toasts when you take a bite.