Spicy Salmon Crispy Rice
Ingredients
- 1 cup short grain rice
- 1 1/4 cup water
- 1/4 cup rice vinegar
- 1 tbsp granulated sugar
- 1/2 tsp salt
Spicy Shrimp
- 1 cup shrimp
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp white pepper
- 1/4 cup mayo
- 1 tsp soy sauce
- 1/4 cup green onions diced
- 2 tbsp panko
- 1-2 tbsp sriracha
Toppings
- 1/2 avocado thinly sliced
- jalapeno thinly sliced
- furikake
- toasted sesame seeds
- sriracha
- eel sauce
Instructions
- Place rice in a colander, rinse rice until the water runs clear. Cook sushi rice according to the package. While the rice cooks, combine rice vinegar, sugar and salt. Mix until the salt and sugar dissolve.
- Transfer rice into a bowl, and pour the rice vinegar over the rice. mix well. Line a baking sheet with parchment paper, and form the rice into the pan making it about 1 inch thick. Cover and cool in the refrigerator overnight.
- Take the rice out the refrigerator and cut it into squares. Heat about 1/2 cup of oil and fry the rice cakes over medium heat. Cook for 4 minutes without moving before checking and flipping.
- Drain on a wire rack.
- For the spicy shrimp- season shrimp with garlic powder, onion powder and white pepper. Add oil to a skillet and sear shrimp until cooked, about 2 minutes each side. Remove from the pan and allow it to cook.
- Chop shrimp into small pieces, add to a bowl and combine with mayo, panko, sriracha, green onions and soy sauce. Mix until well combined. Season with cajun seasoning, if desired.
- Top the rice cakes with sliced avocado, spicy shrimp mix, jalapeno, and sriracha. Drizzle eel sauce and sprinkle with furikake or sesame seeds, if desired. Enjoy!
Notes
To make your own eel sauce- combine equal parts mirin, soy sauce and brown sugar about 1/3 cup each in a saucepan over medium heat. Cook and stirring frequently until it reduced by 1/2. Allow to cool before serving.