Salmon on Crispy Rice (Print Version)
# Ingredients:
→ Crispy Rice
01 -
3 cups cooked sushi rice (short-grain)
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
07 -
4 tablespoons Kewpie mayo
08 -
2 tablespoons sriracha
09 -
2 tablespoons scallion, chopped
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, sugar, and salt. Stir until dissolved. Pour over the cooked sushi rice and mix until well combined.
02 -
Line a baking pan with plastic wrap and transfer the rice into it. Gently press the rice to even it out. Cover and chill in the fridge for at least 4 hours or overnight.
03 -
Chop the sushi-grade salmon into small pieces and transfer to a bowl. Combine with Kewpie mayo, sriracha, soy sauce, scallion, and sesame oil. Mix well and refrigerate until ready to use.
04 -
Once chilled, cut the rice into 16 rectangles. Heat vegetable oil in a pan over medium heat. Fry the rice on both sides until golden and crispy. Transfer to a paper towel to cool.
05 -
Top each crispy rice piece with sliced avocado, a tablespoon of the salmon mixture, and sliced jalapeño. Sprinkle with toasted black and white sesame seeds. Serve immediately.