Spicy chili salmon tartare with crispy rice

"I was sitting in an Asian snack bar in New York's East Village the first time I tasted the dish I'm about to make. It's been a few years, but I still remember the texture and the taste and how it blew me away," says food influencer and chef Finn-Erik Rognan. 

Start by cooking the rice. Add rice vinegar and mirin. Gently mix it into the rice. 

Line a mould with plastic wrap and squeeze the rice inside. Cover with the wrap and refrigerate overnight. 

How to cook salmon tartare 

Cut the salmon into thin slices which you then slice into small fine pieces. Put in a bowl and add chives, mayonnaise, sesame oil, sriracha, and salt. Mix everything well. 

  Take out the rice and knock it out of the pan onto a chopping board. Slice into squares and fry in a neutral oil over medium-high heat until golden brown. About two minutes per side but pay close attention at all times. 

  Finally, make nice, oblong balls of salmon tartare using two tablespoons. Arrange on top of the rice. Top with thin slices of chili and togarashi. It will be magical," says Rognan. 

Crispy rice

  • short grain/sushi rice 250 g
  • Water 350 ml
  • Mirin 2 tsp
  • Rice vinegar 2 tsp


  • Backloin fra Andfjord Salmon 400 g
  • chives, finely chopped 3 tbsp
  • Kewpie mayonnaise 3 tbsp
  • Sesame oil 1 tbsp
  • Sriracha sauce 2 tbsp
  • Salt 1 tsp
  • Togarashi 1 tbsp
  • Fresh green serrano chili, finely sliced 1 tsp

Andfjord Salmon is a Norwegian company established in 2014. The company is listed at Oslo Stock Exchange (ANDF), and located at Kvalnes on the northernmost island of Andøya in Vesterålen, Norway.