Crispy Rice Salmon Stacks

Rinse rice under running water until the water runs clear. Combine rice, water and salt in a saucepanover medium-high heat and bring to a boil. 

Reduce heat to low, cover, and cook for 12 Minutes. Remove from heat and let stand, covered, 10 minutes more. Remove lid and let rice cool.

Add sugar, rice vinegar and starch and stir. Mixture will be extremely sticky.

Using about 2 tablespoons of rice mixture, form a patty approximately 2” in diameter. Set aside on dish or parchment paper. Dampen your hands to help form the cakes.

Making the cakes can be done in a frying pan or in the oven. Here are the 2 methods:

Oven--Preheat oven to 425 degrees F. Place 2 teaspoons oil in each of 12 muffin cups.

Press a rice cake into an oil-filled muffin cup. Repeat with the remaining mixture until all 12 muffin cavities are filled.  (this works best with a real pan)

Bake 8 Minutes- 10 Minutes or until golden, flip patties and bake another 5 Minutes- 6 Minutes, adding oil if necessary.

frying pan—Heat ¼ cup oil in a pan over medium heat. Carefully place 3 or 4 rice patties in the pan. Allow to fry until they release easily and are lightly golden.  Flip the rice cakes and continue frying the second side until golden. Remove from the pan and repeat with remaining rice cakes. Allow to cool.

(The crispy cakes in the photo show both options—the ones where the edges are golden were made in the oven)

Prepare the spicy salmon: mix all ingredients, leaving some chopped scallions for topping. Refrigerate until needed

Prepare the salmon bites: Toss the salmon pieces with oil, salt, hot honey and spice mix. Place on a parchment-lined pan. Broil 12 Minutes or until edges are caramelized. Remove.