Spicy Salmon on Crispy Rice (Print Version)
# Ingredients:
→ Crispy Rice
01 -
3 cup Cooked Sushi Rice short grain rice
02 -
2 tbsp Rice Vinegar
03 -
1 tbsp Sugar
04 -
1 tsp Salt
05 -
Vegetable Oil for frying
→ Spicy Salmon
06 -
1 lb Sushi-grade Salmon
07 -
4 tbsp Kewpie Mayo
08 -
2 tbsp Sriracha
09 -
2 tbsp Scallion
10 -
2 tsp Soy Sauce
11 -
2 tsp Sesame Oil
→ Serving
12 -
Sliced Avocado
13 -
Jalapeno thinly sliced
14 -
Black and White Sesame Seed toasted
# Instructions:
01 -
In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
02 -
Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
03 -
Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
04 -
Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
05 -
Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.
# Notes:
01 -
For best results, use fresh sushi-grade salmon from a reputable source
02 -
The rice needs to chill for at least 4 hours, so plan ahead
03 -
Kewpie mayo can be found in Asian grocery stores or substituted with regular mayo mixed with a pinch of sugar