@tom.smallwood: Nobu’s Crispy Rice & Salmon Ingredients: - 1 cup short grain sushi rice - 1/2 cup rice wine vinegar - 2 tbsp sugar - 2 tsp salt - Sashimi grade salmon - Spring onions - 1 tbsp furikake seasoning - 1/4 cup kewpie mayo - 1 tbsp soy sauce - 1/2 tsp sesame oil - 1 tbsp sriracha (can use more) 1. Rinse rice in cold water until the water runs clear. Cook in a rice cooker with a ratio of 1:1 (1 cup rice: 1 cup water) 2. Add rice wine vinegar, sugar and salt to a saucepan and heat gently to dissolve all solids 3. Slice salmon into small cubes, you can run your knife over the cubed salmon to make it smaller if you want 4. Combine mayonnaise, sriracha, sesame oil and soy sauce in a small bowl and mix to combine. 5. Combine 2 tbsp of the mayo mix, spring onions and furikake seasoning to the salmon and mix to combine. Cover tightly with plastic wrap and leave in the fridge 6. Once rice is cooked break it up with a slicing motion, being gentle to not break the rice grains. Pour over 1/2 the vinegar seasoning and mix through gently. Add more as needed until the rice sticks to itself. 7. Add to a tray lined with plastic wrap, pressing flat and leave in the fridge for at least 1 hour to cool and set 8. Remove rice from the container, slice into your desired shape and fry in oil heated to 180°C. Fry in batches until golden brown and drain excess oil on a wire rack 9. Top crispy rice with a spoonful of the salmon mixture and top with a sliced jalapeño or more spring onions #crispyricesalmon #crispyrice #sushi #Foodie #viralfoodtrend #crunchy #Recipe #foodie #sashimi

Tom Smallwood

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Region: AU

Sunday 26 May 2024 08:00:33 GMT