Salmon Crispy Rice (Print Version)
# Ingredients:
→ Crunchy Rice Layer
01 -
2 tablespoons rice vinegar
02 -
3 cups of cooked short-grain sushi rice
03 -
1 teaspoon salt
04 -
Vegetable oil for frying
05 -
1 tablespoon sugar
→ Zesty Salmon Mix
06 -
1 pound of sushi-quality salmon
07 -
2 teaspoons sesame oil
08 -
4 tablespoons Kewpie mayonnaise
09 -
2 tablespoons finely chopped scallion
10 -
2 tablespoons of Sriracha sauce
11 -
2 teaspoons soy sauce
→ Toppings
12 -
1 jalapeño sliced into thin rounds
13 -
Slices of a ripe avocado
14 -
Black and white sesame seeds, lightly toasted
# Instructions:
01 -
Throw your rice vinegar, salt, and sugar together in a bowl and stir until it’s all smooth. Pour this over your warm rice and gently fold to blend it in.
02 -
Take a baking pan, line it with some cling wrap, and spread the flavored rice across the pan. Push it down until it’s compact and even. Stick it in the fridge for at least 4 hours or leave it overnight for later use.
03 -
Chop the sushi salmon into small cubes. Combine it with Kewpie mayo, Sriracha, chopped scallions, soy sauce, and sesame oil. Keep it in the fridge until it’s needed.
04 -
Cut the cold rice block into 16 neat rectangles. Heat up some cooking oil and fry the pieces until both sides are crunchy and golden. Let them drain on paper towels.
05 -
Place a slice of avocado on each crispy rice slice. Add a generous scoop of spicy salmon and top with a few jalapeño slices and toasted sesame seeds. Serve right away while they’re fresh and crunchy!
# Notes:
01 -
Rice layer can be prepped early
02 -
Tastes best while rice is freshly fried and crunchy
03 -
A homemade dish that feels like a fancy appetizer