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Crispy Rice with Spicy Salmon
1 h 40 minPara 4Nutri-Score C€€€
C
1 h 40 min
1 h 40 minCrispy Rice with Spicy Salmon
receta de
foodie_mette
@foodie_mette
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
sushi riceCereales200 g
waterOtro300 ml
rice vinegarDespensa30 ml
sugarDespensa4 g
saltEspecias5 g- neutral oil (avocado oil preferred, for frying)Despensa500 ml
sushi-grade salmon (finely diced)Pescado170 g- mayonnaise (Kewpie preferred)Despensa15 ml
- sriracha (adjust to taste)Despensa12 ml
- sesame oil (adjust to taste)Despensa3 ml
soy sauceDespensa5 ml
ginger (finely grated)Frutas y verduras2 g
scallion (finely chopped, mostly green part)Frutas y verduras1 pieza
toasted sesame seeds (plus extra for garnish)Frutos secos y semillas6 g- jalapeño (thinly sliced into rounds)Frutas y verduras1 pieza
por ración
Nutrición
340kcal
- Carbohidratos
- 41 g
- Proteínas
- 10 g
- Grasas
- 15 g
lo que usará
Utensilios
Cazo
Bol
Bandeja de horno
Sartén
Termómetro de cocina
Espumadera
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
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