The day after our “A Taste of Asia” cooking class, I looked in the refrigerator. I had some leftover Asian sticky rice staring me in the face. I had a bottle of Smoky Date “Not Ketchup”. My sweetie had brought home a piece of salmon shrink wrapped on the recognizable white foam tray. Hmmm. What to make for dinner? You know the feeling, I’m sure. Well out of nowhere, inspiration hit and look what I created.
This is a cool trick. Take some leftover Asian sticky rice and pat it together to make a rice cake. Add a little oil to your griddle and then fry the rice cake on both sides. Alternatively, you could put it in a deep fryer, but let’s not go there. Keep it simple and healthy. I imagine that’s how the popular sushi item I first tasted at Katsu-Ya Restaurant in Studio City came to be. Spicy Tuna with Crispy Rice and Jalapeno. They must have had a lot of leftover rice they didn’t know what to do with. Now they need LOTS of crispy rice to keep up with the demand for this popular dish.
The Smoky Date “Not Ketchup” really made this dish special. It added the perfect amount of sweetness, smokiness, tangy-ness and sauciness. Gotta get this stuff. Our side dish was the “Caesar” Brussels Sprouts that we are making next week in our Meals in Minutes cooking class. Fresh Food in a Flash. Love it. Make it. It’s so easy.
Salmon and Crispy Rice Cakes
I love when a new recipe is born from the inspiration of the moment and when you have a limited amount of ingredients on hand. That is how this dish came to be. I was tired, hungry and yet had enough energy in me to create this wonderful Fresh Food in a Flash dinner.
- 2 cups Asian sticky rice, cooked
- 12 ounces salmon filet, cut into 6 pieces
- 2 Tbs canola oil
- 1/4 cup Smoky Date “Not Ketchup”
1. Heat oven to 350°. Brush salmon pieces with oil, salt and pepper and place in an ovenproof dish.
2. Pat together rice to form 6 rice cakes. Heat griddle until smoking. Lightly coat with canola oil. Place rice cakes onto the griddle and cook each side until a pretty golden brown color. Set aside.
3. Once rice cakes are underway, place the salmon into the oven and cook until flesh is barely firm. Do not overcook. About 8-10 minutes for 1/2″ thick cut.
4. Place three cooked rice cakes on each plate. Top with the salmon and drizzle with Smoky Date “Not Ketchup”.
Servings: 2 665 calories per serving
Preparation Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
Oven Temperature: 350°F