Jasmine Rice Cakes with Wasabi and Smoked Salmon – a delicious recipe with jasmine rice, water, Salt, unsweetened coconut milk, wasabi powder, salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a medium saucepan, combine the rice with 1 3/4 cups of the water and 1 teaspoon of salt and bring to a boil over moderately high heat.
2
Cover, reduce the heat to very low and cook without stirring until all of the water is absorbed and the rice is tender, about 25 minutes.
3
Fluff the rice with a fork and stir in the coconut milk.
4
Transfer the rice to a baking sheet and spread it out to a 9-inch square, about 1/2 inch thick.
5
Press a piece of plastic wrap directly on the rice and refrigerate until chilled.
6
In a small bowl, combine the wasabi powder with the remaining 1 tablespoon of water and mix to a paste.
7
Using a 1 1/2 -inch round cookie cutter, cut the rice into individual cakes.
8
Spread a scant 1/8 teaspoon of the wasabi paste on each rice cake and arrange a strip of smoked salmon on top.
9
Garnish with the arugula and serve at room temperature.
316
kcal
Calories
5
g
Fat
55
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups jasmine rice (about 10 ounces), 1 3/4 cups plus 1 tablespoon water, Salt, 3 tablespoons unsweetened coconut milk, and more.
Yes, Jasmine Rice Cakes with Wasabi and Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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