3/4 cup jasmin rice Water Salt 1-1/2 Tablespoons unsweetened coconut milk 1-1/2 teaspoons wasabi powder 2 ounces thinly sliced smoked salmon, cut into 2" by 1/2" strips Chives for garnish (optional)
Place rice in heavy saucepan. Add water to saucepan. (Measuring tip: Water should reach top of first knuckle of forefinger, when fingertip is resting on top of rice.) Add a dash of salt.
Bring rice to a gentle boil. Cook, uncovered, over low heat until liquid is almost gone, about 5 minutes. Cover and reduce heat to lowest setting. Cook for 30 minutes (do not open lid before end of cooking time). Remove from heat, uncover and fluff with a fork.
Stir in coconut milk. Transfer rice to a baking sheet and spread it out into a 9 inch square, about 1/2 inch thick. Press a piece of plastic wrap directly on rice and refrigerate until chilled.
In a small bowl, combine wasabi powder with 1 tablespoon water and mix to form a paste. Using a 1-1/2 inch round cookie cutter, cut rice into individual rounds. Spread about 1/8 tablespoon of the wasabi paste on each rice round and top with a piece of salmon. Garnish with fresh chives.