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The White Buffalo Club’s Salmon Roulade with Rice Waffle
May 26, 2025
Category
Ask For It
Daily Dish
Entrees
Recipes
Ingredients
- To make the rice waffle:
- 1 cup sushi rice
- 1 cup water
- 1/2 cup seasoned rice wine vinegar
- 1/2 teaspoon MSG
- 1 1/2 teaspoon salt
- 2 tablespoons furikake
- 6 eggs
- To make the nikiri glaze:
- 1 cup soy sauce
- 1 cup sake
- 1 cup rice wine vinegar
- 1 cup sugar
- To make the salmon:
- 1/2 cup tequila
- 1 cup brown sugar
- 2 tablespoons salt
- 1/4 cup chives, chopped
- 1 tablespoon parsley, chopped
- 6 pieces of salmon
Instructions
- To make the rice waffle:
- Make the rice in a rice cooker according to directions. When done and while still hot add the rice wine vinegar. Let cool to just warm and add seasonings. Set aside until room temperature.
- Add 6 beaten eggs to the cooled rice mixture and cook 6 waffles for about 8 minutes each in a waffle maker or until crispy.
- To make the nikiri glaze:
- This glaze gets drizzled over the cooked waffle.
- Add the first 3 ingredients to a saucepan over medium heat and simmer at a slow boil until the liquid reduces to about 1 cup. Remove from heat and whisk in the sugar until it has dissolved.
- To make the salmon:
- Mix first 5 ingredients together until combined. Add the sauce to a container with salmon and marinate overnight in the refrigerator. Remove from marinade and bake salmon in a 350 F oven for 12-15 minutes.
- The White Buffalo Club makes the salmon into a roulade and serves it with sautéed Swiss chard and tops the dish with citrus slices.
