Salmon Crispy Rice (Print Version)
# Ingredients:
→ Crispy Rice
01 -
3 cups cooked sushi rice (short-grain rice)
02 -
2 tablespoons rice vinegar
03 -
1 tablespoon sugar
04 -
1 teaspoon salt
05 -
Vegetable oil for frying
→ Spicy Salmon
06 -
1 pound sushi-grade salmon, chopped
07 -
4 tablespoons Kewpie mayonnaise
08 -
2 tablespoons sriracha
09 -
2 tablespoons scallions, thinly sliced
10 -
2 teaspoons soy sauce
11 -
2 teaspoons sesame oil
→ Serving
12 -
Sliced avocado
13 -
Jalapeño, thinly sliced
14 -
Black and white sesame seeds, toasted
# Instructions:
01 -
In a small mixing bowl, combine rice vinegar with sugar and salt. Stir until dissolved, then pour the mixture over the cooked sushi rice. Mix until well combined.
02 -
Line a baking pan with plastic wrap, transfer the rice, and gently press it to create an even layer. Cover and refrigerate for at least 4 hours or overnight.
03 -
Chop the sushi-grade salmon into small pieces. In a bowl, mix the salmon with Kewpie mayonnaise, sriracha, soy sauce, scallion, and sesame oil. Refrigerate until ready to use.
04 -
Once chilled, cut the rice into 16 rectangles. Heat vegetable oil in a pan over medium heat, and fry the rice until both sides are golden and crispy. Remove and cool on paper towels.
05 -
Top each crispy rice piece with sliced avocado, a tablespoon of the spicy salmon mixture, and a slice of jalapeño. Sprinkle with black and white sesame seeds. Serve immediately.