Crispy Rice and Salmon

• 8 oz king salmon (sliced)
• 2 cucumbers (thin slices (2 slices per crispy rice bite) )
• 1 avocado (1 slice per bite)
• Sesame seeds
• Scallions
• 8 squares crispy rice
• Marinated pepper topping
• Spicy Mayo

Rice

• 1 cup calrose rice

Marinated Peppers for Topping

• 2 caribe peppers (sliced)
• 2 serrano peppers (sliced)
• 4 scallions (the white part, sliced a bit thick)
• 2 tbsp tamari
• 1 lime (the juice)

Spicy Mayo

• 2 tbsp japanese mayo
• 1 tsp mirin
• 1 tsp sesame oil
• 2 tbsp sriracha

1. 1

   First, press the sushi rice onto a container over parchment paper and put in the freezer for 1 hour. Cut into 8 squares and fry in a preheated cast iron with about 1 inch of oil. Cook for 4-5 minutes per side or until golden brown.

2. 2

   Secondly, season the salmon (salt and pepper) and cook in the same pan as the rice, give it a hard sear only on one side if you want it pink. About 1 minute.

3. 3

   Lastly, add the thin cucumber on the rice, follow with avocado, salmon, spicy mayo, pepper topping, scallions and sesame seeds.