SPICY SALMON CRIPSY RICE Aug 14 Written By Leena Ahmed PrintSPICY SALMON CRISPY RICE Yield 4 Ingredients Rice: 2 cups short grain rice (sushi rice or california calrose) 1 ¾ cups water 1 3-inch piece of kombu (dried kelp) Spicy Salmon: 1 lb sushi-grade salmon 1 Tbsp kewpie mayonnaise 1 Tbsp sriracha ½ tsp soy sauce ¼ tsp sesame oil 1 Tbsp furikake Rice seasoning: ¼ cup rice wine vinegar 1 Tbsp sugar ½ tsp salt 2 qt frying oil InstructionsThoroughly rinse your rice until the water runs clear, then add to a rice cooker pot with the water and kombu. Cook on the white rice setting. Thinly slice the salmon into ¼ inch wide strips, then turn the strips horizontally and cut crosswise into little cubes. Run your knife through the cubes a couple times to really get a fine dice on the salmon, then transfer to a bowl and add in the mayo, sriracha, soy sauce, sesame oil and furikake. Stir to combine everything evenly then cover with plastic wrap tightly, and let sit in the fridge while you prepare the rice. In a small saute pan combine the rice wine vinegar, sugar and salt and set over medium high heat. Bring to a simmer and stir until the sugar is dissolved, remove from heat and let sit until the rice is done cooking. Once the rice is ready, pour in the rice wine vinegar mixture and gently fold the rice to season evenly, the rice will become a little sticky but shouldn't fall apart. Using two small shee trays of the same size, or one small square baking dish, line the pan with several layers of plastic wrap. Pack the rice into the pan, cover with the excess plastic wrap and then top with another pan of the same size, and weigh down with something heavy like a cast iron skillet or pot. Let cool in the fridge, with the weights on top of the rice for about 2 hours. Remove the rice from the pan by flipping it out onto a cutting board, unwrap the plastic wrap then with a wet knife make 8-10 small cubes of rice from the block. Heat the frying oil to 375F, and fry the cubes of rice, only a couple at a time to prevent crowding in the pan. Let drain slightly on a paper towel, then top each crispy rice with a heaping spoonful of the seasoned chopped salmon. Serve immediately and enjoy.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedrice dishesseafoodtechnique Leena Ahmed
SPICY SALMON CRIPSY RICE Aug 14 Written By Leena Ahmed PrintSPICY SALMON CRISPY RICE Yield 4 Ingredients Rice: 2 cups short grain rice (sushi rice or california calrose) 1 ¾ cups water 1 3-inch piece of kombu (dried kelp) Spicy Salmon: 1 lb sushi-grade salmon 1 Tbsp kewpie mayonnaise 1 Tbsp sriracha ½ tsp soy sauce ¼ tsp sesame oil 1 Tbsp furikake Rice seasoning: ¼ cup rice wine vinegar 1 Tbsp sugar ½ tsp salt 2 qt frying oil InstructionsThoroughly rinse your rice until the water runs clear, then add to a rice cooker pot with the water and kombu. Cook on the white rice setting. Thinly slice the salmon into ¼ inch wide strips, then turn the strips horizontally and cut crosswise into little cubes. Run your knife through the cubes a couple times to really get a fine dice on the salmon, then transfer to a bowl and add in the mayo, sriracha, soy sauce, sesame oil and furikake. Stir to combine everything evenly then cover with plastic wrap tightly, and let sit in the fridge while you prepare the rice. In a small saute pan combine the rice wine vinegar, sugar and salt and set over medium high heat. Bring to a simmer and stir until the sugar is dissolved, remove from heat and let sit until the rice is done cooking. Once the rice is ready, pour in the rice wine vinegar mixture and gently fold the rice to season evenly, the rice will become a little sticky but shouldn't fall apart. Using two small shee trays of the same size, or one small square baking dish, line the pan with several layers of plastic wrap. Pack the rice into the pan, cover with the excess plastic wrap and then top with another pan of the same size, and weigh down with something heavy like a cast iron skillet or pot. Let cool in the fridge, with the weights on top of the rice for about 2 hours. Remove the rice from the pan by flipping it out onto a cutting board, unwrap the plastic wrap then with a wet knife make 8-10 small cubes of rice from the block. Heat the frying oil to 375F, and fry the cubes of rice, only a couple at a time to prevent crowding in the pan. Let drain slightly on a paper towel, then top each crispy rice with a heaping spoonful of the seasoned chopped salmon. Serve immediately and enjoy.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedrice dishesseafoodtechnique Leena Ahmed
