You often discover a decadent-looking recipe on the internet or in cookbooks that you would like to try again immediately.
But when you look at the list of ingredients, you realize that you would first have to dig deep into your pockets for barberries or Cascabel chili (yes, I'm talking about Ottolenghi AGAIN).
And would you use the expensive things again afterwards?
Most likely not.
However, it is worth buying a few ingredients that are rare in German cuisine: soy sauce, sriracha, sesame oil and rice vinegar have a permanent place in my fridge, and I cook with them at least twice a week.
These core ingredients of many South and East Asian cuisines, which are also available from discounters or as a private label in the supermarket, help me not to have to keep ordering food.
Today I use it to make a super easy »sushi salad«, which is served on crispy rice cakes.
It's called that because it tastes just like a maki you order from a trusted Japanese restaurant.
Together they make the spicy salad cream and the crispy rice
a light finger food with which you can make a powerful impression - if you don't fail at cooking and frying rice.
Whereby: Today he should like to get sticky, so even beginners have it easy.
In US recipes, fish is usually mixed with the dressing to create a cream that covers the rice cakes.
Since salmon and tuna in sushi quality* are well outside our price range, there are cheap vegetables instead.
The dressing is a real taste bomb and, with the filling of your choice, also goes well in wraps, on baguettes or savory pancakes.
*The recipe can also be modified with smoked salmon or canned tuna. Corn or naturally steamed edamame beans also go well with the Japanese-inspired salad dressing. If you want to keep the recipe vegan, simply replace the cream cheese with guacamole and choose egg-free mayonnaise - it just gets a little more expensive.
You need this for two servings
200 g sticky rice, such as rice pudding or sushi rice
400ml of water
200 g cucumber
200 grams of carrot
2 spring onions
3-4 tbsp mayo
3-4 tbsp cream cheese
2 cl rice vinegar, sesame oil, soy sauce, sriracha sauce (a chili sauce with garlic)
Some sugar and salt
Optional: toasted sesame seeds, jalapeño rings, ginger to taste
What does this cost?
I spent two euros on the ingredients used.
How long does it take?
About an hour and a half, as the rice has to cool down before you can fry it.
How to make crispy rice cakes with sushi salad
First, cover the rice with twice the amount of water (i.e. 400 milliliters of water for 200 grams of rice) and a large pinch of salt.
Then, with the lid on, let it steam for 30 minutes on the exposed but still hot stovetop, without touching it.
Season the still warm rice with the rice vinegar, some sugar and, if necessary, more salt, stirring well.
The stickier it gets, the easier it will be to fry later.
Line a wide casserole dish with cling film and add the seasoned rice.
Using a spatula or spoon, flatten the batter as flat as possible.
Place in the fridge and let the rice cool for 30 minutes.
Meanwhile prepare the salad.
Wash the cucumber, deseed (to avoid watering down the salad) and chop into small cubes.
Wash the carrot and spring onion and also chop into fine cubes or rings.
Peel and grate or finely dice the optional ginger.
Mix the prepared vegetables with the mayo, soy and sriracha sauce.
If you have pickled jalapeños, you can add some of the brine to the salad, or a dash of rice vinegar.
Mix well and set aside.
Turn the cooled rice out onto a board and cut into rectangles about four to five centimeters wide and seven to eight centimeters long.
They should not be narrower, otherwise they will easily break in the pan.
Fry the rice cakes in a pan with enough oil on both sides over medium heat until crispy.
Be very careful when turning.
The easiest way is to push them up the edge of the pan and gently tip them over.
After ten minutes at the latest, the cakes should be fried golden brown.
To serve, spread some cream cheese (or guacamole) over the rice and then top with a spoonful of the lettuce.
Finally, the optional jalapeños or sesame seeds are used as decoration.
The rice cakes can be eaten with chopsticks or fingers.
If you crumble them in the pan, you can throw all the components on a plate and eat them with a spoon - it doesn't look as elegant, but it tastes just as good.
Are you looking for more dishes that cost little money? Then please follow me on Instagram. Do you know dishes that cost little money? Then please send me an email or share a picture using the hashtag #KochenOhneKohle.