Smoked Salmon Onigirazu (Rice Sandwich)
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1 cup gluten-free breadcrumbs. 1 ⁄3 cup gluten-free plain flour. Vegetable oil, for shallow frying.
Gluten-free tzatziki, to serve. FILLING. 450g packet microwave jasmine rice.
1 egg, lightly beaten. 140g tub spreadable cream cheese. 100g sliced smoked salmon, finely.
Ingredients ½ cup uncooked white rice ½ cup water 2 (14.75 ounce) cans salmon, drained and flaked ½ cup grated carrot ¼ cup chopped onion 2 eaches eggs 1 pinch salt and pepper to taste 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup water. Put the salmon, cooled rice, carrots, onions and eggs in a large bowl. Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger. Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
I use short-grain brown rice, which is a little less sticky than white rice and forms a looser ball. You can use leftover cooked salmon in place of the cooked smoked salmon. Instead of mixing the salmon into the rice, you can stuff it in the middle of the rice ball: loosely form a ball of rice, press a hollow in the middle, stuff the filling into the hollow, and squeeze the rice to form the onigiri.
Scoop about 1 tablespoon salmon into center of rice, and gently fold rice around filling. Wet hands as necessary, and pack rice into firm, slightly flattened ball. Sprinkle with Shichimi Togarashi, and wrap strip of nori around rice ball. Repeat process with remaining rice.
Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls. Dry. Drain salmon. Combine with next six ingredients.
Form into 25 balls. Place on greased cookie sheet. Bake in preheated 350 degree oven for 20 minutes.
Serve as an appetizer w/tartar sauce or as an entree. Ingredients: 1 cup kosher salt, 1/2 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon crushed black peppercorns, 2 large salmon fillets or sides, pin bones remove. Slice the avocado into chunks and chop the dill. Slice the smoked salmon into chunks.
Coat the avocado and salmon chunks using the rice, and use your hands to make spherical shapes. In the end, they should look like small balls. Instructions Heat smoker to 250-275 degrees F. Combine salt, pepper, dill and brown sugar to form the rub.
Pat gently onto top of salmon.
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