Lookin’ for a way to use up leftover rice? You will absolutely love this spicy salmon crispy rice.
Sushi rice, water, salt, sugar, rice vinegar, vegetable oil, salmon, mayonnaise, sriracha, soy sauce, sesame oil, green onions, jalapeño
Mince and chop your sushi-grade salmon. Make your sauce in a separate bowl. Pour over your minced sushi-grade salmon.
Make your Rice: take your sushi rice and rinse it well until the water runs clear. Cook your rice according to the package instructions over the stovetop, or in a rice cooker.
In a bowl, make your vinegar mixture by whisking salt, sugar and rice wine vinegar. Pour over your cooked rice and fluff, mix until fully combined.
Transfer your warm or cool rice to a sheet tray lined with plastic wrap. Layer it on and flatten it to even out. Top with more plastic wrap and freeze for 2 hours-overnight is best!
Once frozen, remove from plastic wrap and slice into your rectangles for frying (up to your preference on size shape). Heat a deep pot with oil until hot. Fry your cubed rice until golden brown.
Top your crispy rice with your salmon mixture. Garnish with sesame seeds and a thin jalapeño slice.