Entrée
Crispy Rice with Spicy Salmon
1 h 40Pour 4Nutri-Score C€€€
C
1 h 40
1 h 40Crispy Rice with Spicy Salmon
ce qu’il vous faut
Ingrédients
sushi riceCéréales200 g
waterAutres300 ml
rice vinegarÉpicerie30 ml
sugarÉpicerie4 g
saltÉpices5 g- neutral oil (avocado oil preferred, for frying)Épicerie500 ml
sushi-grade salmon (finely diced)Poissons170 g- mayonnaise (Kewpie preferred)Épicerie15 ml
- sriracha (adjust to taste)Épicerie12 ml
- sesame oil (adjust to taste)Épicerie3 ml
soy sauceÉpicerie5 ml
ginger (finely grated)Fruits et légumes2 g
scallion (finely chopped, mostly green part)Fruits et légumes1 morceau
toasted sesame seeds (plus extra for garnish)Fruits à coque et graines6 g- jalapeño (thinly sliced into rounds)Fruits et légumes1 morceau
par portion
Nutrition
340kcal
- Glucides
- 41 g
- Protéines
- 10 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Plaque de cuisson
Poêle
Thermomètre de cuisine
Écumoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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