A gourmet salmon appetizer recipe from chef John Bishop, owner of Bishop's in Vancouver.
1 cup sushi rice
1 cup water
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
2 tbsp sesame seeds
1/4 cup vegetable oil for frying
4 oz. thinly sliced smoked salmon
Step 1: In a sieve, rinse rice under running water and drain. Place rice in a medium-sized lidded pot, add 1 cup water and soak 30 minutes.
Step 2: Bring rice and water to boil on medium heat, reduce to very low, cover and cook 15 minutes. Turn off heat. Let stand 10 minutes with lid on.
Step 3: Meanwhile, combine rice vinegar, sugar and salt in a small bowl.
Step 4: Turn rice out into a large bowl, add half of the vinegar dressing and stir using a cutting and turning motion. Add remaining dressing and continue to stir until rice cools to room temperature. Cover bowl with a damp towel and let stand at room temperature until ready to make the rice cakes.
Step 5: Stir sesame seeds into cooked rice. Using a spoon, form rice into small cakes, about 2" in diameter and 1/2" thick.
Step 6: Heat oil in a nonstick pan on medium heat. Fry cakes until golden brown and crisp on both sides, about 3-5 minutes.
Step 7: Drain on paper towels. To serve, arrange cakes on a serving platter and top with slices of smoked salmon, plus capers and thin slices of red onion for garnish.
Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green's Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).