Saturday, March 24, 2012

Salmon rice wraps

From my perspective this dish is essentially a sweet chili delivery system. Not that the rest of it is not tasty, but the chili definitely trumps the rest. These can be fried to golden brown in hot oil, if one so desires. They must be served immediately, or the rice wrap soaks or dries out. I'm sure there are tricks to avoid this, but being a novice at rice wrapper usage, I'm oblivious to any tricks relating to their preparation.

Ingredients1 package rice sticks (180g)
1 pound teriyaki salmon
10-15 radishes
10 oz mushrooms
1-2 tbsp soy sauce
1 tbsp Sriracha hot sauce
4 tbsp sweet chili sauce + more for serving
2 tbsp capers
0.5 cup shredded cabbage
12 rice wraps
1 tbsp butter

Chop the mushrooms and saute in butter until slightly browned. Chop the radishes into sticks. Chop the capers.

Mix the radish, cabbage, mushrooms, capers. Add the spices and mix again.

Bring a pot of water to boil, then place the rice noodles in them. Turn off the heat and cover for 10 minutes to soften the noodles. Drain and chop roughly. Mix the noodles with the veggies.

Flake in the salmon and toss. Soak the rice wraps in a large baking sheet in warm water for about 20 seconds each, until they become pliable. Place onto a moist kitchen cloth.

Scoop filling in the lower third. Fold the wrap over, then fold in the sides and roll. Serve with sweet chili sauce.

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