Salmon Crispy Rice

Rice

• 1 cup sushi rice
• 1 ¾ cup water
• 1 kombu strip (optional, but recommended)
• 1 pinch of salt
• 1 tbsp cane sugar
• 2 tbsp rice vinegar
• 2 tbsp potato starch
• avocado oil (for frying)

Sauce

• 1 lemon (juiced)
• ½ orange (juiced)
• 1 tbsp mirin
• 1 scallion (chopped)
• 1 tsp ginger (freshly grated)
• 1 tbsp salsa macha (or chili crisp)
• 3 tbsp tamari (or soy sauce)

Salmon Mixture

• 10 oz salmon (sushi-grade)
• 3 tbsp Japanese mayo
• 1 ½ Serranos (divided, ½ chopped and 1 whole sliced thin)
• 1 scallion (green part only, sliced)
• ½ tbsp sugar
• 2 tbsp sriracha
• 1 tsp tamari (or soy sauce)
• ½ tsp sesame oil

Rice

1. 1

   Wash your rice well and then cook in a rice cooker with the water, kombu and pinch of salt.

2. 2

   In a small bowl, combine the sugar and rice vinegar well. Mix that and the potato starch into the cooked rice.

3. 3

   Place parchment paper onto a container and press in the rice, packing it down tightly.

4. 4

   Cover that with the plastic wrap and then place another baking sheet on top. Place that in freezer for about 2 hours. The idea is for it to be pretty hard but not frozen solid.

Sauce

1. 5

   Mix together the lemon juice, orange juice, mirin, scallion, ginger, salsa macha, and tamari. Cover and refrigerate till ready to serve.

Salmon Crispy Rice

1. 6

   When the rice is ready, chop the salmon really small and add to a bowl. Mix in the mayo, scallions, sugar, sriracha, tamari, sesame oil and ½ of a chopped Serrano.

2. 7

   Wetting your knife blade between cuts to ensure clean cuts, slice your rice into bite sized squares.

3. 8

   Preheat a pan with avocado oil, about 1¼ inch of oil. Once the wooden spoon bubbles it's ready.

4. 9

   Fry your rice squares, making sure they're far enough from each other so they don’t touch, on medium high for 9-11 minutes or until edges start to look pretty golden brown. Then, flip and cook for another 9 minutes or so.

5. 10

   Pipe the salmon mixture onto the rice and lightly torch. Top with an a Serrano slice and a drizzle of sauce. And that's it!