Entrée
Spicy Salmon Jalapeño on Crispy Rice
45 minPour 4Nutri-Score C€€
C
45 min
45 minSpicy Salmon Jalapeño on Crispy Rice
recette de
Notorious Foodie
@notorious_foodie
44 recettes
93 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sushi rice (rinsed until water runs clear)Céréales300 g
waterAutres360 ml
rice vinegarÉpicerie30 ml
sugarÉpicerie10 g
saltÉpices3 g
salmon (sashimi-grade, finely chopped)Poissons250 g- Japanese mayonnaiseÉpicerie60 g
- srirachaÉpicerie20 ml
- sesame oilÉpicerie5 ml
soy sauceÉpicerie10 ml
jalapeño (thinly sliced)Fruits et légumes1 morceau- scallion (thinly sliced)Fruits et légumes2 morceaux
sesame seeds (toasted)Fruits à coque et graines10 g- vegetable oil (for frying)Épicerie200 ml
par portion
Nutrition
526kcal
- Glucides
- 63 g
- Protéines
- 16 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Poêle
knife
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Assemble and serve
- Spoon the spicy salmon onto each crispy rice piece.
- Top with jalapeño slices, the remaining scallion and toasted sesame seeds.
les plus cuisinées d’abord