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Spicy Salmon Jalapeño on Crispy Rice
45 minPara 4Nutri-Score C€€
C
45 min
45 minSpicy Salmon Jalapeño on Crispy Rice
receta de
Notorious Foodie
@notorious_foodie
44 recetas
93 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
sushi rice (rinsed until water runs clear)Cereales300 g
waterOtro360 ml
rice vinegarDespensa30 ml
sugarDespensa10 g
saltEspecias3 g
salmon (sashimi-grade, finely chopped)Pescado250 g- Japanese mayonnaiseDespensa60 g
- srirachaDespensa20 ml
- sesame oilDespensa5 ml
soy sauceDespensa10 ml
jalapeño (thinly sliced)Frutas y verduras1 pieza- scallion (thinly sliced)Frutas y verduras2 piezas
sesame seeds (toasted)Frutos secos y semillas10 g- vegetable oil (for frying)Despensa200 ml
por ración
Nutrición
526kcal
- Carbohidratos
- 63 g
- Proteínas
- 16 g
- Grasas
- 24 g
lo que usará
Utensilios
Cazo
Bol
Sartén
knife
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Assemble and serve
- Spoon the spicy salmon onto each crispy rice piece.
- Top with jalapeño slices, the remaining scallion and toasted sesame seeds.
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