August 25, 2018

Food for Thought

I made this salmon rice burger for my wife who is #glutenfree When creating the rice bun, the trick is to mix starch (I used mung bean starch) into short grain rice. But to make the surface not sticky, you have to lightly brown it with a bit of soy sauce brushed on.

The combination of salmon and rice is quite Japanese but the form is American. It’s not exactly “fusion”; it’s more like assimilation. You keep your spirit intact but adopt a more accessible form to your host culture

#salmonburger #riceburger #nycfoodie #salmon #rice #burger #homecooked