Spicy Salmon Over Crispy Rice
A new take on a fan favorite! Delicious spicy salmon adorned with aromatics and fresh ingredients over a crispy sushi rice round.
Equipment
- Medium Frying Pan
- Medium Saucepan
- Small Sieve (or colander)
- Circle cookie or biscuit cutter
Ingredients
- 1 cup Cubed Salmon
- 1 cup Water
- ½ cup Sushi Rice (uncooked)
- ½ cup AP Flour
- ½ Avocado diced
- ¼ Cucumber thinly sliced
- 4 pieces Asparagus (chopped)
- 4 tbsp Sriracha
- 3 tbsp Rice Wine Vinegar
- 2 tbsp Green Onion (chopped for garnish)
- 2 tbsp Mayo
- 2 tbsp Red Onion (diced)
- 1 tbsp Chili Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Sugar
- 1 tsp Sesame Seeds (Optional)
- 1 tsp Red Pepper Flakes
- 1 tsp Chilli Powder
- 1 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Salt
- Vegetable Oil (enough to fill frying pan halfway)
Instructions
- In a medium saucepan, rinse the sushi rice 3 times or until the water is clear. Once the rice is rinsed, add water and turn on medium heat.When the rice comes to a rolling boil, turn the heat on low and cover. When all of the water is absorbed, take off the heat and set aside.
- In a small bowl, combine 2 tbsp rice vinegar, garlic powder, and sugar. Pour over cooked rice and stir gently. Once mixed, transfer rice onto a parchment paper-lined baking sheet and place in the refrigerator to cool.
- In a small saucepan, bring water to a boil. While the water is heating, dice your red onion, and asparagus into small pieces.
- When the water comes to a boil, toss in your asparagus for 20-30 seconds then use your sieve to transfer asparagus into cool water to stop the cooking process. In a bowl combine the blanched asparagus, red onion, and 1 tbsp rice vinegar.
- Combine cubed salmon with 2 tbsp sriracha, chili powder, red pepper flakes, paprika, and soy sauce. Set aside in the refrigerator to cool.
- Pour oil in a frying pan over medium heat. As oil heats, flatten your rice to about 1-inch thickness and use a circle cookie/biscuit cutter to cut out your rice round. (Reform leftover rice into another patty, or roll into a log)
- Dust rice rounds with flour, and fry on both sides until golden brown.
- Assemble by using your cutter as a mold. Layer thin slices of cucumber over the rice, then asparagus with onions, diced avocado, and spicy salmon. (Use ½ ingredients per patty/log.)
- Slowly remove mold and set it aside. Mix 2 tbsp sriracha with mayo and drizzle over the dish. Sprinkle with green onion and sesame seeds. (Optional)