Crispy rice salmon avocado (Print Version)
# Ingredients:
01 -
200 g sushi rice.
02 -
1 avocado.
03 -
1 tablespoon sesame oil.
04 -
2 tablespoons brown sugar.
05 -
40 g rice vinegar.
06 -
260 g raw salmon.
07 -
1 small spring onion.
08 -
2-4 teaspoons sriracha sauce.
09 -
4 teaspoons mayonnaise.
10 -
Cooking oil for frying.
11 -
Fresh chives.
12 -
Sesame seeds.
13 -
½ lime.
# Instructions:
01 -
Without rinsing it, cook the rice how the package directions say.
02 -
Combine the sesame oil, rice vinegar, and brown sugar. Microwave it for half a minute and give it a stir.
03 -
Drain the rice, mix in the sauce, and spread it into a dish covered with plastic wrap. Put it in the freezer to chill for two hours.
04 -
Chop up the cold rice into squares. Heat your frying oil and fry each side for around five minutes until crispy.
05 -
Dice the salmon finely, then mix it with the sriracha and mayonnaise.
06 -
Slice the avocado thinly. Layer the crispy rice squares with the salmon mixture and avocado, then add spring onion and chives. Sprinkle with lime juice and sesame seeds if you'd like.
# Notes:
01 -
Let the rice chill completely in the freezer so it stays firm during frying.
02 -
Skipping the rinse makes the rice stickier and helps it crisp better.