Tuesday, October 21, 2008

BB Salmon & Mango Rice Cake

Chicken motif plate to complement this week's theme! Keke! Unfortunately, no chicken-shaped moulds!

This was supposed to be one of last week's dinner but I didn't get round to make it. It's a bear-shaped rice cake to go with last week's theme. Hmm ... sadly, the bear imprint is really not too clear.

This is so yummy when lightly pan-fried and excellent for bringing out for picnics or eating out. I love Japanese food! Alternate with ingredients for variety. You can even use red-bean as filling for dessert?

Ingredients
  • Some cooked rice (I use normal rice but added a bit more water so more sticky)
  • Japanese rice toppings for onigiri (Adds lovely colour! You can get from Daiso)
  • Salmon cooked and flaked (I panfried the salmon slices)
  • Some mango chopped
  • Some mayonnaise
  • Onigiri shaped moulds
Method
  1. Once the rice is cooked and while it is still hot, add the rice toppings/flavourings and use a fork to fluff it, mix well and set aside.
  2. Add mayonnaise to the flaked salmon and mango till well covered.
  3. Place some mixed rice to the base of onigiri mould, add the mayonnaise mixed salmon and mango.
  4. Add more rice to top up the mould.
  5. Press down to keep shape.
  6. Heat a little oil and lightly panfry the shaped rice cakes till golden each side.
  7. Serve hot with vegetable sides of your choice.
  8. ENJOY!!

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