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Spicy Salmon Jalapeño on Crispy Rice
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Spicy Salmon Jalapeño on Crispy Rice

45 Min.Für 4Nutri-Score C€€
von @notorious_foodie93 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • sushi rice (rinsed until water runs clear)Getreide300 g
  • waterAndere360 ml
  • rice vinegarVorräte30 ml
  • sugarVorräte10 g
  • saltGewürze3 g
  • salmon (sashimi-grade, finely chopped)Fisch250 g
  • Japanese mayonnaiseVorräte60 g
  • srirachaVorräte20 ml
  • sesame oilVorräte5 ml
  • soy sauceVorräte10 ml
  • jalapeño (thinly sliced)Obst & Gemüse1 Stück
  • scallion (thinly sliced)Obst & Gemüse2 Stücke
  • sesame seeds (toasted)Nüsse & Samen10 g
  • vegetable oil (for frying)Vorräte200 ml

pro Portion

Nährwerte

526kcal

Kohlenhydrate
63 g
Eiweiß
16 g
Fett
24 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Stielkasserolle
  • Rührschüssel
  • Bratpfanne
  • knife

Schritt für Schritt

Zubereitung

  1. Cook the rice

    • Rinse the sushi rice and cook it with the water until tender and the water is absorbed.
    • Season with the rice vinegar, sugar and salt, then mix gently and let cool.
    Schritt 1

  2. Shape and chill the rice

    • Press the cooled rice into a lined tray in an even layer.
    • Chill until firm, then cut into small rectangles.
    Schritt 2

  3. Make the spicy salmon

    • Mix the chopped salmon with the mayonnaise, sriracha, sesame oil and soy sauce.
    • Fold in half of the sliced scallion.
    Schritt 3

  4. Fry the crispy rice

    • Heat the vegetable oil in a pan.
    • Fry the rice rectangles until golden and crisp on both sides, then drain.
    Schritt 4

  5. Assemble and serve

    • Spoon the spicy salmon onto each crispy rice piece.
    • Top with jalapeño slices, the remaining scallion and toasted sesame seeds.
    Schritt 5
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