Crispy Rice Sushi With Spicy Salmon and Avocado

Ingredients

• 150 g sushi rice ((Note 1))
• 175 ml water
• 1 tbsp rice vinegar ((Note 2))
• 2 tsp sugar
• 1/2 tsp salt
• 1 tbsp mayonnaise ((Note 3))
• 1 tsp sriracha
• 1/8 tsp (a pinch) sugar
• 1/4 tsp rice vinegar
• Neutral oil (for frying or air frying)
• 80 g salmon ((Note 4))
• 1/2 avocado (halved horizontally and thinly sliced )
• Sesame seeds
• Scallions/spring onion or chives (thinly sliced)

Instructions

1. 1

   --- Sushi rice ---

2. 2

   Place the rice in a large bowl cover it with water and leave to soak for 10 minutes. Then rinse the rice until the water is clear.

3. 3

   Place the rice in a saucepan and cover with water. (See note 5 for rice cooker alternative)

4. 4

   With the lid on boil on a high heat for 5 minutes then lower the heat and simmer for 10 minutes until the water has been absorbed.

5. 5

   Leave the rice with the lid on and mix the rice vinegar, salt and sugar in a small jug or bowl.

6. 6

   Pour on the rice vinegar mixture and fold in gently with a large spoon until evenly distributed.

7. 7

   Line a baking dish or tray with parchment paper or plastic wrap. Add the rice, spread until even and press it down to flatten and compress. The best way to do this is to place another piece of parchment paper on top to prevent sticking and press down on it with a flat-bottomed glass. (Note 6)

8. 8

   Place the rice in the fridge as soon as it is completely cool for a minimum of 2 hours (ideally overnight). You can also place it in the freezer to chill quickly. Just make sure you keep an eye on it and remove it before it freezes.

9. 9

   Once chilled, remove the rice from the dish, place on a chopping board and cut it into even-sized pieces.

10. 10

    --- Pan frying instructions (See Note 7 for air fryer and oven baking instructions) ---

11. 11

    Place a frying pan on a medium to high heat and add the oil.

12. 12

    Add the rice pieces when the oil is hot, ensuring there is plenty of space between them, so they don't stick together. You might need to do this in two batches depending on the size of your pan.

13. 13

    Fry for a few minutes until the bottom is golden then flip and cook the other side.

14. 14

    Remove from the pan and place on a wire rack or on kitchen paper to absorb any excess oil.

15. 15

    --- Spicy salmon ---

16. 16

    Mix the sriracha mayo ingredients in a small bowl and stir in the salmon.

17. 17

    --- Assemble ---

18. 18

    Top each piece of crispy rice with a few slices of avocado then spoon on a little spicy salmon.

19. 19

    Finish with a sprinkling of sesame seeds and minced spring onions/scallions or chives.