Crispy Salmon Rice
Serves 220 mins prep35 mins cook
Take a filet of sushi grade salmon and finely chop it up. In a bowl mix with toasted sesame seeds, a very small touch of sesame oil, about 1/4 tsp of soy sauce and sriracha and mayo to taste. Cook sushi rice according to package directions and then pack into a Saran wrapped square tub and pack it down until it is about an inch thick then freeze for a few hours. Slice up a jalapeño thinly. Chop rice in small squares and fry at 375 until golden brown. Top with salmon mixture and jalapeño. Enjoy!
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Instructions
Finely chop a filet of sushi grade salmon. In a bowl, mix the chopped salmon with toasted sesame seeds, a very small touch of sesame oil, about 1/4 tsp of soy sauce, and sriracha and mayo to taste. Cook sushi rice according to package directions. Pack the cooked sushi rice into a Saran wrapped square tub, pressing it down until it is about an inch thick. Freeze for a few hours. Thinly slice a jalapeño. Once the rice is frozen, chop it into small squares. Fry the rice squares at 375°F (190°C) until golden brown. Top the crispy rice squares with the salmon mixture and sliced jalapeño. Enjoy!View original recipe