Spicy Salmon Crispy Rice

Crispy Rice

• 1 ¼ cup sushi rice (short grain)
• 1 ⅔ cup water
• 2 tbsp rice vinegar
• ½ tbsp sugar
• 2 tbsp potato starch
• Pinch of salt
• Kombu strip (optional)

Eel Sauce

• ⅓ cup tamari
• ⅓ cup cane sugar
• ⅓ cup mirin

Spicy Tuna Bites

• 10-12 oz sushi grade salmon
• 3 tbsp Japanese mayo
• 1 tbsp sriracha
• ½ tsp sugar
• 2 tbsp chives + more for topping
• 12-14 serrano or jalapeño slices
• 12-15 avocado triangles
• Avocado or olive oil for frying

Rice

1. 1

   Cook your rice in a rice cooker with the water, kombu and pinch of salt.

2. 2

   Mix the sugar and rice vinegar well. Add it to the rice along with the potato starch and mix really well.

3. 3

   Cover a container with plastic wrap and press the rice really well. You want it like ¼-½ inch thick depending on preference. Cover with the plastic wrap, place another container over it with some cans for weight. Refrigerate for 4-8 hours and then place in the freezer for 30 minutes.

Eel Sauce

1. 4

   Add the mirin, tamari and sugar to a sauce pan and boil. Simmer for 5-7 minutes or until it coats the back of a spoon. Let cool.

Spicy Tuna Bites

1. 5

   Chop your salmon really finely, almost like a paste. Add the japanese mayo, sriracha, chives, sesame oil, tamari and sugar. Mix.

2. 6

   Cut your rice into rounds or squares. This yields between 12-16 depending on the size of your rounds. Mine was 2 inches.

3. 7

   Cover your pan with about ½ inch of oil. Add your rice and fry until golden on both sides. Should be about 8-10 minutes.

4. 8

   Pipe your salmon onto the rice, top with more chives, avocado, serrano and eel sauce.