Jean-Georges Vongerichten's recipe here, for fried cakes of sushi-style rice topped with chipotle mayonnaise and raw scallop, then painted with a thin glaze of a soy-honey mixture, is just irresistible. (If I were an award committee, I'd give it "best of the year.")
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 24 cakes, 6 to 12 servings
Number Of Ingredients 23
Steps:
- Combine sushi rice, mirin, rice-wine vinegar, konbu and 1 tablespoon salt in a medium saucepan with 3 cups of water and bring to a boil. Cover with a lid wrapped in a damp cloth and reduce to a simmer. Cook for 20 minutes or until done. (Alternatively, use a rice cooker.) Remove from the heat and let sit for 15 minutes.
- Line an 8-by-8-inch baking dish with plastic wrap. Firmly press the rice into the pan. Refrigerate until set, preferably overnight. Remove the rice from the pan and, using a chef's knife dipped in hot water to prevent sticking, cut into roughly 1-by-3-inch rectangles.
- Make the chipotle mayonnaise: Combine the egg yolk, red-wine vinegar, orange juice, lime juice, adobo and liquid and 1 teaspoon salt and purée in a food processor or blender. Add the 3/4 cup grapeseed oil and the olive oil in a drizzle and process until smooth, thick and creamy.
- Make the honey soy sauce: In a small saucepan, bring the soy sauce, honey, sherry vinegar and 1 tablespoon rice-wine vinegar to a boil and stir until smooth. Cool before using.
- Heat grapeseed oil in a pan, deep enough to just about cover the rectangles. A broad skillet will require more oil than a deep saucepan, but will allow you to cook more pieces at once. Allow oil temperature to reach 350 to 360 degrees. Dredge the rice rectangles in rice flour and cook until golden and crispy, about 5 minutes total, turning once; transfer to paper towels and season with salt
- Combine chipotle mayonnaise and scallions. Top each rectangle with a bit of the mayonnaise, then drape with a piece of raw scallop. Brush or drizzle with honey soy, then garnish with a bit of cilantro and a tiny pinch of salt.
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Rachel Craig
[email protected]These sushi cakes are a great way to use up leftover sushi rice. They're also a fun and easy appetizer to make for a party.
Mohomed faris Mohomed zaidh
[email protected]I'm not a big fan of sushi, but these fried sushi cakes look pretty good. I might have to give them a try.
EA PROVERBS GH
[email protected]I'm always looking for new ways to make sushi. These fried sushi cakes look like a fun and easy way to change things up.
Myine Derouen
[email protected]These sushi cakes sound delicious, but I'm not sure if I have all the ingredients. I might have to make a few substitutions.
Anne Marie Schou Lund
[email protected]I'm not sure about the combination of sushi and frying, but I'm willing to give it a try.
Bill Williams
[email protected]These look so good! I can't wait to try making them.
Kamal Syangtan
[email protected]Love the idea of using wonton wrappers to make these sushi cakes. It gives them a nice crispy texture.
Housam alkassab
[email protected]These fried sushi cakes are a great way to use up leftover sushi rice. They're easy to make and taste amazing!
Emran Talukdar
[email protected]Just made these sushi cakes for my family and they were a huge hit! The kids loved the crispy coating and the adults raved about the delicious sushi filling. Will definitely be making these again soon.
Yessenia Centeno
[email protected]OMG! These fried sushi cakes are a game-changer! The combination of crispy outer layer and flavorful sushi rice filling is simply irresistible. I'm definitely making these again and again.