Name: Crispy Rice Cakes with Salmon and Donkey Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 16 servings
Ingredients: 1 3/4 cups sushi rice; Vegetable oil, for brushing and frying; 1/4 cup rice vinegar; 2 tablespoons sugar; Kosher salt; 1/4 cup Donkey Sauce, recipe follows; 2 teaspoons sriracha; 2 teaspoons soy sauce; 2 teaspoons rice vinegar; 2 teaspoons finely chopped fresh ginger; 1 teaspoon toasted sesame oil; 12 ounces sushi-grade salmon, cut into large chunks; Sliced scallions and toasted sesame seeds, for topping; 2 heads garlic; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground pepper; 1 cup mayonnaise; 1 teaspoon yellow mustard; 4 dashes of Worcestershire sauce

Directions

Make the rice cakes: Cook the rice as the label directs. Line a 9-inch square pan with foil, leaving an overhang on 2 sides. Lightly brush the foil with vegetable oil.
Stir together the rice vinegar, sugar and 1 teaspoon salt in a small bowl until dissolved. Sprinkle the mixture over the rice and toss to coat. Evenly and firmly press the rice into the foil-lined pan. Refrigerate until firm and cold, at least 1 hour.
Lift the rice out of the pan using the foil overhang. Cut into 16 squares. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat. Working in 2 batches, carefully pan-fry the rice squares, turning, until golden and crisp on both sides, 7 to 9 minutes. Remove to paper towels to drain. (Add more oil as needed between batches and adjust the heat if the rice starts to get too dark.)
Make the salmon topping: Pulse the Donkey Sauce, sriracha, soy sauce, rice vinegar, ginger and sesame oil in a food processor until blended. Add the salmon and pulse just to combine and break the salmon into small pieces.
Spoon the salmon topping onto the rice cakes. Sprinkle with scallions and sesame seeds.

Donkey Sauce

Yield: about 1 1/4 cups

Preheat the oven to 350°. Slice off approximately 1 inch of the pointed top of each garlic head so that the cloves are slightly exposed. Place the heads on a sheet of foil and drizzle with olive oil. Season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until the garlic is very tender and soft, 35 to 40 minutes.
Squeeze out 1/4 cup of the roasted garlic cloves (reserve the rest for another use). Mash thoroughly.
Combine the mashed garlic with the mayonnaise, mustard, Worcestershire sauce, 1/4 teaspoon salt and pepper to taste in a medium bowl. Mix thoroughly. Refrigerate until ready to use.