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

45 minServes 4Nutri-Score C€€
from @notorious_foodie93 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sushi rice (rinsed until water runs clear)Grains300 g
  • waterOther360 ml
  • rice vinegarPantry30 ml
  • sugarPantry10 g
  • saltSpices3 g
  • salmon (sashimi-grade, finely chopped)Fish250 g
  • Japanese mayonnaisePantry60 g
  • srirachaPantry20 ml
  • sesame oilPantry5 ml
  • soy saucePantry10 ml
  • jalapeño (thinly sliced)Produce1 piece
  • scallion (thinly sliced)Produce2 pieces
  • sesame seeds (toasted)Nuts & seeds10 g
  • vegetable oil (for frying)Pantry200 ml

per serving

Nutrition

526kcal

Carbs
63 g
Proteins
16 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Frying pan
  • knife

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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