Salmon Crispy Rice
Ingredients
- 2 cups uncooked rice
- 1/4 cup rice wine vinegar
- 2 tbsp sugar
- 1 teaspoon salt
- 8 oz sushi grade salmon (make sure it’s sushi grade!)
- 1 - 2 tbsp kewpie mayo
- 1 teaspoon sriracha (more if you like it spicy)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- scallions - 2-3 stems, diced
- sesame seeds
- 1 small shallot
- vegetable oil for frying both shallots + rice
- optional wasabi or wasabi tobiko
Preparation
- 1
To make your own rice: cook rice according to instructions and microwave your rice wine vinegar until warm and add salt and sugar slowly over the cooked rice
- 2
Start by freezing your sushi rice for 1-2 hours (we made our own but you can also order from your local sushi restaurant!)
- 3
To fry shallots: cut shallots into rings and then cook in a few tbsps of vegetable oil on medium heat, remove and place on a paper towel to remove excess oil and salt
- 4
Cut sushi grade salmon
- 5
Mix salmon with spicy Mayo (Mayo and sriracha) this will be most of your sauce, sesame oil, and soy sauce then mixed in scallions
- 6
Cut rice into cubes as seen in video and fry in vegetable oil until crispy, be careful not to over fry or the rice can become too hard
- 7
Top with sesame seeds and your crispy shallots