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...
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Ingredients
- 1 short grain/sushi rice
- 250 g Water
- 350 ml Mirin
- 2 tsp Rice vinegar
- 1 Backloin fra Andfjord Salmon
- 400 g 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
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