Lox Salmon Rice Squares
1 3/4 cups sushi rice
2 tbsp. rice vinegar
1/2 cup sour cream sliced
Wild Sockeye Salmon
1 oz. caviar chervil for garnish
Add sushi rice to boiling water, cover and allow to simmer on low for 15 min. or until tender.
Lightly fluff the rice into a large bowl and toss rice with rice vinegar, and 1/2 tsp. salt until well coated.
When cool enough to handle, pat the rice into a 28cm X 30cm non-stick baking tray (If using a normal baking tray, line with plastic wrap).
Press the rice down firmly and leave to cool. Cover with plastic wrap and refrigerate.
Cut the rice lengthways into two equal pieces while in the tray.
Using a palette knife, carefully lift one half of the rice and set aside.
Cover the rice remaining in the tray with a thin layer of sour cream, then top with the nova.
With a sharp knife, cut the salmon into small squares.
Top each piece with caviar and a little chervil (you can shape it like little grape bunches with pea shoot leaves as shown).