 ¼ cup rice vinegar
2 tbs sugar
2 cups of
cooked Koshi Hikari Rice or sushi rice
In small saucepan, heat ¼ cup rice vinegar and 2 tbs sugar over low heat, until
sugar is melted. Should be tart and have glossy texture. Mix the 2 cups of
cooked Koshi Hikari Rice or sushi rice with the sugar and vinegar mixture. Mold
the rice into the desired shape and grill until lightly browned on both sides,
about 4 minutes.
Plating
Place the rice cake in the center, back, of the pate. Place a mound of the maitake
salad on the rice cake and top with a piece of the salmon. Drizzle the lemongrass
vinaigrette around the outside of the plate and garnish with extra
scallions.
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