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03.16.10 by  

Slider Appetizers Go Down Easy

Sandwiches sans bread use (spoiler alert) rice as a secret ingredient to make a dinner plate or tapas platter a little more drool-worthy. Here, 4 recipes that showcase their versatility.

The only approved way to eat a sandwich on a Saturday evening is if it’s masked as an appetizer. Otherwise, it might as well be a Monday afternoon. Like your favorite slider, these small bites double as both comfort and finger food, but can hold their own on a party platter, too. In lieu of bread, we’re using rice (sticky, sushi or short-grain — it’s gotta hold together) cooked according to directions, formed into a patty then chilled, and seared to create a platform for towering on toppings. And you can serve open face or traditional slider-style using two cakes with toppings in between.

Korean BBQ Chicken Appetizer Bite

Korean sliders are the perfect mix of sweet and spice. In lieu of slaw, you can also add arugula, steamed bok choy or kim chi.

Asian Sliders

  • Rice cakes
  • Edamame pesto (in a food processor, blend edamame, lemon, olive oil, basil, cilantro, Parmesan, garlic, salt, pepper until smooth)
  • Exotic mushrooms sautéed in sake, vermouth or champagne
  • Grilled fish (chef’s choice)
  1. Spread pesto over cooked rice cake, and top with fish and chopped mushrooms. If you want a little heat, mince some jalapeño into your pesto. You can also add Shichimi-Togarashi, a seven-ingredient Japanese spice, to the rice before searing.

Shanghai Sliders

  • Rice cakes
  • Chicken breasts, cut into strips
  • Chinese rice wine
  • Hoisin
  • Ginger, minced
  • Soy sauce
  • Garlic, minced
  • Sesame oil
  • Scallions, chopped
  • Sesame seeds, toasted
  1. Marinate chicken in equal parts rice wine and hoisin, along with a spoonful of ginger, for 20 to 30 minutes.
  2. Heat sesame oil in a wok with garlic and a splash of soy sauce. Sauté chicken.
  3. Top rice cakes with chicken, scallions and sesame seeds.

Spanish Sliders

  • Rice cake
  • Avocado, peeled, flesh scooped out and smashed
  • Canned brisling sardines
  • Lemon juice
  • Balsamic vinegar
  • Salsa (garlic, onion, tomato, jalapeño, cilantro, salt, pepper), optional garnish
  • Sea salt, black pepper and lemon zest, optional garnish
  1. Combine brisling sardines with lemon juice and a splash of balsamic vinegar. Chill for half-hour and pat dry. Spread avocado over cooked rice cake. Top with sardines and an optional spoonful of salsa, or sea salt, black pepper and lemon zest.

Korean Sliders with Slaw

  • Rice cakes sprinkled with Shichimi-Togarashi
  • Chicken breast
  • Soy sauce
  • Brown Sugar
  • Garlic, minced
  • Ginger, minced
  • Scallion, chopped
  • Asian slaw (mix shredded cabbage and carrots with sesame oil, fish sauce, soy sauce, lime juice, garlic, minced garlic, and Sriracha or chili oil)
  1. Marinate chicken in soy, sugar, garlic, ginger, scallion mixture for an hour or two, refrigerated. Bake at 350 for approximately 30 minutes in the sauce. Shred chicken when cooked through and place on top of rice cake. Spoon cooked marinade over chicken and rice, top with slaw.

Mini plates keep your slider consumption in check.