Spicy chili salmon tartare with crispy rice
"I was sitting in an Asian snack bar in New York's East Village the first time I tasted the dish I'm about to make. It's been a few years, but I still remember the texture and the taste and how it...
Ingredients
- short grain/sushi rice 250 g
- Water 350 ml
- Mirin 2 tsp
- Rice vinegar 2 tsp
- Tartar 400 g backloin fra Andfjord Salmon
- chives, finely chopped 3 tbsp
- Kewpie mayonnaise 3 tbsp
- Sesame oil 1 tbsp
- Sriracha sauce 2 tbsp
- Salt 1 tsp
- Togarashi 1 tbsp
- Fresh green serrano chili, finely sliced 1 tsp
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