Salmon 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 with sugar and salt. Stir until dissolved. Pour the mixture over cooked sushi rice and mix until well combined.
02 -
Transfer the seasoned rice to a baking pan lined with plastic wrap. Gently press the rice to create an even layer. Cover and chill in the fridge for at least 4 hours or overnight.
03 -
Chop the sushi-grade salmon into small pieces and transfer it to a bowl. Combine the salmon with mayo, sriracha, soy sauce, scallions, and sesame oil. Mix well and set aside in the fridge until ready to use.
04 -
Once the rice is chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat. Fry the rice rectangles until both sides are golden and crispy. Remove from the pan and drain excess oil on a paper towel.
05 -
Top each crispy rice piece with a slice of avocado, a tablespoon of spicy salmon mixture, and a slice of jalapeño. Sprinkle with toasted black and white sesame seeds. Serve immediately.
# Notes:
01 -
Ensure the rice is completely chilled before frying to maintain shape and crispiness.