Crispy rice salmon avocado (Print Version)
# Ingredients:
01 -
200 g sushi rice.
02 -
1 tbsp sesame oil.
03 -
2 tbsp brown sugar.
04 -
40 g rice vinegar.
05 -
260 g fresh salmon.
06 -
1 avocado.
07 -
1 small spring onion.
08 -
4 tsp mayonnaise.
09 -
2-4 tsp sriracha sauce.
10 -
Frying oil.
11 -
Chopped fresh chives.
12 -
Sesame seeds.
13 -
½ lime.
# Instructions:
01 -
Without rinsing, cook the rice as directed on the package. Follow cooking times closely.
02 -
Stir sesame oil, brown sugar, and rice vinegar together. Microwave it for 30 seconds, then stir again.
03 -
Drain the cooked rice, mix it with your sauce, and spread it in a dish. Cover with cling film and place in the freezer for about 2 hours.
04 -
Slice the cold rice into squares. Heat frying oil in a deep pan, then fry each square for about 5 minutes per side until crispy.
05 -
Mix sriracha sauce with mayonnaise, then add in finely chopped salmon.
06 -
Slice the avocado thinly. Place salmon mix and avocado on the fried rice squares. Top with spring onion, chives, sesame seeds, and a squeeze of lime if you like.
# Notes:
01 -
Let the rice fully chill in the freezer to keep it firm while frying.
02 -
Skipping the rinse step helps make the rice crispier after frying.