@SpoonForkBacon

4 months ago

Spicy Salmon Over Crispy Rice
Makes 24
 
Ingredients:
crispy rice:
24 ounces cooked short grain white rice, cooled
1/2 cup neutral oil
spicy salmon:
1 pound sashimi grade salmon, finely diced
5 tablespoons kewpie mayonnaise (American-style mayonnaise is fine too)
1 1/2 tablespoons sriracha
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil
2 thinly sliced green onions
garnish:
2 tablespoons furikake seasoning
1 thinly sliced jalapeno, optional
sriracha for drizzling, optional
 
1. crispy rice: Line a 8”x8” baking dish with plastic wrap, leaving overhang on each side.
2. Press rice into an even layer into the baking dish and cover with overhang plastic wrap.
3. Refrigerate until rice is cold, at least 1 hour.
4. Remove rice from baking dish peel away plastic wrap. Transfer onto a cutting board.
5. Slice rice block into about 1”x 2” rectangles.
6. Place a large pan over medium-high heat and add oil.
7. Once oil is hot, add rice squares (do in batches to not overcrowd pan). Fry for 4 to 5 minutes. Flip and continue to fry for an additional 4 to 5 minutes or until brown and crisp. (Be very careful as oil spattering will happen when rice is added to hot pan)
8. Transfer to a baking sheet lined with a cooling rack.
9. spicy salmon: Place all ingredients into a mixing bowl.
10. Gently fold together until fully and evenly combined.
11. assembly: Top each crispy rice square with 1 tablespoon of spicy salmon mixture.
12. Top each square with a sprinkle of furikake. Serve.
13. Optional garnishes: Top each bite with a single jalapeño ring, followed by a dot of sriracha on top OR finish with a drizzle of sriracha.

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