My #1 most requested recipe✨BAKED SALMON CRISPY RICE CAKE 🍣🍚🐟 This recipe is for a round cake pan or a full sheet baking sheet, can be cut in half too. Ingredients for sushi rice: •3 cups of calrose rice Botan brand or any sushi rice •5 cups of water •2 tsp. salt •1/3 cup of rice vinegar •3 tbsp. sugar •3 tbsp oil For the baked salmon: about 2.5 pounds of skinless salmon 1/2 cup of your favorite teriyaki sauce. For layering your cake: about 5 ripe (not mushy) avocados toasted sesame seeds sliced red onions/green onions sliced Serrano chilis Cilantro spicy Mayo (japanese mayo mixed with sriracha, you control the heat) Directions: * Preparing the Rice: * Wash and rinse the sushi rice until the water runs clear, approximately 4 times. * Place the rinsed rice in a pot and add water and salt. Cover and cook over medium heat. * In a small saucepan, combine rice vinegar, sugar, and oil. Bring it to a boil, then turn off the heat. * Once the rice has boiled and most of the water has evaporated, mix it well and turn off the heat. * Pour the vinegar sauce over the rice and mix thoroughly. * Line the round pan with parchment paper and spray it generously with avocado oil. * Spread the rice evenly over the entire sheet. Spray the rice once more with oil. * Bake in a preheated oven set at 425°F (218°C) for about 30 minutes. * Preparing the Salmon: * Wash and pat dry the salmon fillets. Place them on a baking sheet lined with parchment paper. * Pour teriyaki sauce over the salmon. Can be marinated for a few hours before too and kept in fridge till baking. * Bake at 375°F for about 25 minutes. * Assembling: * Remove the crispy rice from the oven and flip it over, invert it onto a plate. Slide it back into the pan. * Bake the rice for an additional 30 minutes. * Remove the rice cake and salmon from the oven. * Place sliced avocados on top of the rice cake and add flaky baked salmon. * Garnish with assorted toppings. * Cut into triangles and enjoy! #sivanskitchen #crispy #salmon #rice - @sivanskitchen