Jasmine Rice Cakes with Wasabi and Smoked Salmon

1. 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. 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. 3

   Fluff the rice with a fork and stir in the coconut milk.

4. 4

   Transfer the rice to a baking sheet and spread it out to a 9-inch square, about 1/2 inch thick.

5. 5

   Press a piece of plastic wrap directly on the rice and refrigerate until chilled.

6. 6

   In a small bowl, combine the wasabi powder with the remaining 1 tablespoon of water and mix to a paste.

7. 7

   Using a 1 1/2 -inch round cookie cutter, cut the rice into individual cakes.

8. 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. 9

   Garnish with the arugula and serve at room temperature.

* Per serving · 4 servings · Values may vary.