Crispy Sushi Rice with Spicy Salmon

Ingredients

• 1 C cooked sushi rice
• 2 tsp rice vinegar
• 1/4 tsp granulated sugar
• 1 can of salmon
• 1 Tbsp sriracha chili sauce
• 1 tsp lime juice
• 1 tsp sesame oil
• 2 Tbsp kewpie mayonnaise
• salt & black pepper (to your taste)
• 1 tsp sesame seeds
• 1 Tbsp chopped green onions
• 1/2 avocado
• 1 jalapeno (sliced)

Instructions

1. 1

   --- Prepare the rice: ---

2. 2

   Cook the sushi rice in an electric rice cooker, or with your preferred method.

3. 3

   In a medium saucepan, combine the rice vinegar and sugar and bring to a boil.

4. 4

   Once rice is fully cooked and is still hot, carefully drizzle in the rice vinegar-sugar mixture and mix with a rice paddle.

5. 5

   Cool the rice slightly.

6. 6

   Place the rice onto a work surface lined with plastic wrap or parchment paper and shape into a flat rectangle.

7. 7

   Tip: Use a rolling pin to flatten the rice down.

8. 8

   Chill the rice in the fridge for a few hours or in the freezer for an hour, until firm.

9. 9

   Remove from fridge or freezer and cut into small bite-sized pieces, about 1.5" in size.

10. 10

    In the meantime, heat a frying pan over medium high heat.

11. 11

    Pour in vegetable oil and heat to a temperature of 425F.

12. 12

    Add the rice clusters into the oil and pan fry for about 2-3 minutes on the first side, flip and fry for another 1-2 minutes on the second side, until golden brown and crisp.

13. 13

    Remove with a slotted spoon and drain on paper towel.

14. 14

    --- Make the topping: ---

15. 15

    In a bowl, combine canned salmon, sriracha, lime juice, sesame oil, kewpie mayonnaise, salt & black pepper, sesame seeds and green onions.

16. 16

    Flake the salmon with a fork and mix the ingredients together.

17. 17

    --- Assemble: ---

18. 18

    Place sliced avocado onto the crispy rice.

19. 19

    Top with the salmon mixture.

20. 20

    Garnish with sliced jalapeno and additional sesame seeds.