Description
A delightful dish combining crispy rice with rich and zesty sushi-grade salmon, topped with avocado and spicy jalapeño.
Ingredients
- 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)
- 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)
- 1 avocado (peeled, pitted, and thinly sliced)
- 1 jalapeño (thinly sliced)
- Toasted white sesame seeds (for sprinkling)
- Sweet chili sauce (for drizzling)
Instructions
- Rinse 2 cups of short grain rice under cold water until the water runs clear. Soak the rice for about 30 minutes.
- In a saucepan, combine the soaked rice with 2 ½ cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes. Remove from heat and let it steam for 10 minutes without lifting the lid.
- In a small bowl, mix the rice vinegar, granulated sugar, and kosher salt until dissolved. Gently fold this into the cooked rice, being careful not to break the grains. Let the seasoned rice cool to room temperature.
- Heat oil in a non-stick skillet over medium-high heat. Scoop the cooled rice into the skillet, pressing it evenly into a rectangle, about ¾ inch thick. Fry for 5-7 minutes until golden and crispy, then flip and fry the other side until crispy.
- For the spicy salmon, chop the sushi-grade salmon into cubes. In a bowl, mix with Kewpie mayo, sriracha, soy sauce, and toasted sesame oil.
- Cut the crispy rice into squares or rectangles. Top with the spicy salmon, avocado, jalapeño, green onion, and sesame seeds. Drizzle with toasted sesame oil and sweet chili sauce before serving.
Notes
Experiment with different toppings and sauces to customize the dish to your preference.