Crispy Rice with Spicy Salmon (Print version)

Golden pan-fried sushi rice topped with avocado, spicy salmon, jalapeno, sesame, and scallions.

# Ingredients:

For the sushi rice

01 - 1 cup (200 g) short-grain sushi rice, rinsed until the water runs mostly clear
02 - 1 1/4 cups (300 ml) water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon fine sea salt
06 - 3 tablespoons neutral oil, plus more as needed for frying

For the spicy salmon

07 - 8 oz (225 g) sushi-grade salmon, kept cold and finely diced
08 - 2 tablespoons Kewpie mayonnaise or regular mayonnaise
09 - 1 tablespoon sriracha, plus more to taste
10 - 1 teaspoon tamari or soy sauce
11 - 1/2 teaspoon toasted sesame oil
12 - 1 scallion, finely sliced

For topping

13 - 1 ripe avocado, thinly sliced or lightly mashed
14 - 1 small jalapeno, thinly sliced
15 - 1 teaspoon toasted sesame seeds
16 - Extra sliced scallions, for garnish
17 - Pickled ginger or extra tamari, for serving optional

# Instructions:

01 - Combine rinsed sushi rice and water in a small pot. Bring to a simmer, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and rest, covered, for 10 minutes.
02 - Warm the rice vinegar, sugar, and salt just until dissolved. Fold it into the hot rice, then press the rice firmly into a parchment-lined 8-inch pan in a 3/4-inch thick layer.
03 - Cover and chill the rice for at least 1 hour, or up to overnight. Lift it from the pan and cut into 12 small rectangles with a damp knife.
04 - In a chilled bowl, fold the diced salmon with mayonnaise, sriracha, tamari, sesame oil, and scallion. Keep refrigerated while you fry the rice.
05 - Heat neutral oil in a nonstick skillet over medium-high heat. Fry the rice pieces for 2-3 minutes per side until deeply golden and crisp, working in batches so they do not crowd.
06 - Top each crispy rice piece with avocado, a spoonful of spicy salmon, jalapeno, sesame seeds, and extra scallions. Serve right away while the rice is still crisp.

# Good to know:

01 - Best served immediately after assembling.
02 - Use sushi-grade salmon from a trusted source if serving raw.
03 - For a cooked version, use chilled flaked cooked salmon in the same spicy mayo mixture.

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