Salmon Crispy Rice (Print Version)

# Ingredients:

01 - 3 cups cooked sushi rice.
02 - 2 tablespoons rice vinegar.
03 - 1 tablespoon sugar.
04 - 1 teaspoon salt.
05 - 1 pound sushi-grade salmon.
06 - 4 tablespoons Kewpie mayo.
07 - 2 tablespoons Sriracha.
08 - 2 tablespoons scallion.
09 - 2 teaspoons soy sauce.
10 - 2 teaspoons sesame oil.
11 - Avocado for serving.
12 - Jalapeño, thinly sliced.
13 - Black and white sesame seeds.
14 - Vegetable oil for frying.

# Instructions:

01 - Mix rice vinegar, sugar, and salt. Pour over sushi rice and combine.
02 - Press rice into lined pan, cover and chill 4 hours or overnight.
03 - Combine chopped salmon with mayo, sriracha, soy sauce, scallion and sesame oil.
04 - Cut chilled rice into 16 pieces. Fry until golden on both sides.
05 - Top crispy rice with avocado, spicy salmon, jalapeño and sesame seeds.

# Notes:

01 - Must use sushi-grade salmon.
02 - Rice needs chilling time.
03 - Serve immediately.

Back