A Japanese-inspired canape for your next drinks party or special occasion.
Ingredients
| 1 drizzle | Sesame oil, to lightly grease dish |
| 1 pot | Sushi rice, cooked |
| 250 g | Salmon, fresh piece |
| 1 | Spring onion, finely chopped |
| ¼ cup | Pomegranate seeds |
| 1 Tbsp | White miso paste |
| ½ | Lemons, zest and juice |
| 1 handful | Nori flakes |
| 1 Tbsp | Ginger juice, fresh, made by grating ginger, squeezing out juice and discarding solids) |
| 1 handful | Toasted sesame seeds |
Directions
- Lightly grease a shallow rectangular dish with sesame oil. Press cooked sushi rice into the dish, to approx 1cm thickness. Cover with plastic food wrap and refrigerate.
- Cut a 250g piece of fresh salmon into small dice.
- Add to a bowl with spring onion, pomegranate seeds and a little fresh pepper. Mix together.
- Mix white miso paste with the zest and juice of lemon and fresh ginger juice and mix through the salmon.
- To serve, turn out the rice and cut into bite-sized squares. You can serve them like this or lightly dredge them in rice flour and shallow fry in grape-seed oil until just coloured.
- Top with salmon mix and garnish with nori flakes and sesame seeds.