Salmón con arroz crujiente

Ingredientes

• 1.5 cups dry short grain sushi rice (rinsed until water is clear)
• 2 cups water
• 1 teaspoon salt
• 3 tablespoon rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil
• 1 pound salmon (sushi grade)
• 3 tablespoon Kewpie mayonnaise
• 1 teaspoon yuzu kosho
• 1 teaspoon yuzu juice
• 1 tablespoon soy sauce
• 2 teaspoon sesame oil
• 2 cucumbers (halved and thinly sliced)
• 2 tablespoon toasted sesame seeds
• 4 stalks Green onion (chopped)

Preparación

1. 1

   --- Crispy Rice ---

2. 2

   Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.

3. 3

   Season the rice. In a small bowl, mix the salt, rice vinegar, sugar, and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.

4. 4

   Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.

5. 5

   Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.

6. 6

   Pan-fry the rice. In a medium skillet, heat about 1/4-1/2 cup of vegetable oil (enough to fill a thin layer on your skillet) on medium-high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium-high heat for about 2 minutes or until golden brown and then flip and cook for an additional 2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.

7. 7

   --- Salmon ---

8. 8

   Mix the ingredients. In a medium mixing bowl, add your chopped salmon, kewpie mayonnaise, yuzu kosho, yuzo juice, soy sauce, and sesame oil. Mix until thoroughly combined.

9. 9

   --- Assemble ---

10. 10

    Assemble. Add thinly sliced cucumber pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy salmon on top. Garnish with toasted sesame seeds and chopped green onions.