I buy already prepared sushi rice from the corner sushi shop. This recipe is courtesy of Barry Chaim, owner of Edo and Edoka restaurants in Toronto. He deep-fries his pizza, which gives it extra crispness, but we pan-fried it. Use either chopped fresh salmon or smoked salmon for the topping.
Servings: Makes 8 pieces.
Ingredients
2 cups cooked sushi rice
2 tablespoons cornstarch
About ¼ cup oil
2 tablespoons mayonnaise mixed with 2 teaspoons Asian chili sauce
150 grams fresh or smoked salmon, chopped
Flying fish roe caviar
2 green onions, finely chopped
Method
Measure 1 cup sushi rice and form into a hamburger shape about ½ inch thick. Repeat for second cup. Dust with cornstarch. Over medium heat, add enough oil to film base of pan. Fry each side of rice about 2 minutes.
Brush with chili mayonnaise. Top with salmon and sprinkle with caviar and green onions. Cut in quarters. Serve with wasabi.
Lucy Waverman