Vorspeise
Crispy Rice with Spicy Salmon
1 Std. 40 Min.Für 4Nutri-Score C€€€
C
1 Std. 40 Min.
1 Std. 40 Min.Crispy Rice with Spicy Salmon
was Sie brauchen
Zutaten
sushi riceGetreide200 g
waterAndere300 ml
rice vinegarVorräte30 ml
sugarVorräte4 g
saltGewürze5 g- neutral oil (avocado oil preferred, for frying)Vorräte500 ml
sushi-grade salmon (finely diced)Fisch170 g- mayonnaise (Kewpie preferred)Vorräte15 ml
- sriracha (adjust to taste)Vorräte12 ml
- sesame oil (adjust to taste)Vorräte3 ml
soy sauceVorräte5 ml
ginger (finely grated)Obst & Gemüse2 g
scallion (finely chopped, mostly green part)Obst & Gemüse1 Stück
toasted sesame seeds (plus extra for garnish)Nüsse & Samen6 g- jalapeño (thinly sliced into rounds)Obst & Gemüse1 Stück
pro Portion
Nährwerte
340kcal
- Kohlenhydrate
- 41 g
- Eiweiß
- 10 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Stielkasserolle
Rührschüssel
Backblech
Bratpfanne
Küchenthermometer
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the rice
- Cook the sushi rice with the water.
- While still hot, mix in the rice vinegar, sugar and salt.
- Spread the rice on a tray and let it cool.
- Schritt 2
Shape and chill the rice
- Press the cooled rice into a slab about 2 cm thick.
- Refrigerate for at least 1 hour.
- Cut into rectangles of about 2.5 × 5 cm.
- Schritt 3
Fry the rice blocks
- Heat the oil to 175 °C.
- Fry the rice blocks until golden and crispy.
- Drain and season lightly with salt.
- Schritt 4
Make the spicy salmon
- Mix the diced salmon with the mayonnaise, sriracha, sesame oil, soy sauce, ginger, scallion and sesame seeds.
- Taste and adjust the seasoning.
- Schritt 5
Assemble and serve
- Place a spoonful of spicy salmon on each crispy rice block.
- Garnish with jalapeño slices and extra sesame seeds.
- Serve immediately.
meistgekochte zuerst