Crispy Rice with Spicy Salmon
Ingredients
The rice
-
2
cups
short grain rice (sushi rice)
-
3
tablespoons
rice vinegar
-
3
tablespoons
granulated sugar
-
1 ½
teaspoons
kosher salt
-
Neutral, high-heat oil
for frying
The spicy salmon
-
1
pound
sushi-grade salmon, skin removed
-
2
tablespoons
Kewpie mayo (or regular mayo)
-
2
tablespoons
sriracha
-
1
tablespoon
soy sauce
-
1
teaspoon
toasted sesame oil, plus more for drizzling
-
1
stalk
green onion, finely chopped
For serving
-
1
avocado
peeled, pitted, and thinly sliced
-
1
jalapeño
thinly sliced
-
toasted white sesame seeds, for sprinkling
-
sweet chili sauce, for drizzling
Instructions
- Cook the sushi rice according to package instructions.
- Prepare the sushi vinegar by heating rice vinegar, sugar, and kosher salt until dissolved, then mix with the rice.
- Press the rice into a plastic wrap-lined 8x8-inch pan and freeze for 3 hours.
- Chop the sushi-grade salmon into small cubes and mix with Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and green onion. Chill in the refrigerator.
- Once the rice is firm, cut it into 18 rectangles.
- Heat oil in a pan and fry the rice blocks until golden brown on both sides.
- Top each crispy rice block with a slice of avocado, a spoonful of spicy salmon, jalapeño slice, sesame oil, sweet chili sauce, and sesame seeds.
Nutrition Facts (estimated)
Servings
18 pieces
Calories
155
Total fat
5g
Total carbohydrates
21g
Total protein
7g
Sodium
310mg
Cholesterol
15mg
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