Miso salmon on rice cakes

Tamara West

A Japanese-inspired canape for your next drinks party or special occasion.

Ingredients

1 drizzle	Sesame oil, to lightly grease dish
1 pot	Sushi rice, cooked
250 g	Salmon, fresh piece
1	Spring onion, finely chopped
¼ cup	Pomegranate seeds
1 Tbsp	White miso paste
½	Lemons, zest and juice
1 handful	Nori flakes
1 Tbsp	Ginger juice, fresh, made by grating ginger, squeezing out juice and discarding solids)
1 handful	Toasted sesame seeds

Directions

1. Lightly grease a shallow rectangular dish with sesame oil. Press cooked sushi rice into the dish, to approx 1cm thickness. Cover with plastic food wrap and refrigerate.
2. Cut a 250g piece of fresh salmon into small dice.
3. Add to a bowl with spring onion, pomegranate seeds and a little fresh pepper. Mix together.
4. Mix white miso paste with the zest and juice of lemon and fresh ginger juice and mix through the salmon.
5. To serve, turn out the rice and cut into bite-sized squares. You can serve them like this or lightly dredge them in rice flour and shallow fry in grape-seed oil until just coloured.
6. Top with salmon mix and garnish with nori flakes and sesame seeds.

More of Warren's drinks party ideas

• Baked ham and beetroot jam mini sandwiches
• Cucumber punch
• Bacon asparagus rolls on fresh pears