Crispy Salmon Rice
Directions
- 1Rinse the rice.
- 2Cook the rice in a rice cooker.
- 3Make round rice cakes using a metal ring mold.
- 4Prepare panko crumbs.
- 5Coat the rice cakes with panko crumbs.
- 6Fry the rice cakes in avocado oil for 2 minutes on each side until golden brown.
- 7Finely chop the salmon.
- 8Mix the salmon with sriracha, Kewpie mayo, hot yuzu sauce, chili sesame oil, and soy sauce.
- 9Add sesame seeds to the salmon mixture.
- 10Chop green onions.
- 11Prepare mashed avocado.
- 12Assemble the dish: crispy rice cake, mashed avocado, salmon mixture, jalapeño, quail egg yolk, and green onions.
Ingredients
- 1 cup Sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 0.5 tsp salt
- 0.5 cup avocado oil
- 1 Panko crumbs
- 0.5 lb sushi grade salmon
- 0.25 cup sriracha
- 0.5 cup Kewpie mayo
- 1 tbsp hot yuzu sauce
- 1 tsp chili sesame oil
- 2 tbsp soy sauce
- 1 Sesame seeds
- 1 mashed avocado
- 1 quail egg yolk
- 1 sliced jalapeño
Equipment
rice cookerbowlspatulametal ring moldblenderfrying panknife