Crispy Rice & Spicy Pan Seared Salmon & Marinated Peppers

Ingredients

• 8 oz king salmon (sliced)

• 2 thin cucumber slices per crispy rice bite

• 1 avocado (1 slice per bite)

• Sesame seeds

Rice

• 1 cup calrose rice

• 2 tbsp rice vinegar

• 1.5 tbsp cane sugar

• pinch of salt

Marinated Peppers for Topping

• 2 caribe peppers, sliced

• 2 serrano peppers, sliced

• 4 scallion whites, sliced thick

• 2 tbsp tamari

• juice of 1 lime

Spicy Mayo

• 2 tbsp Japanese mayo

• 1 tsp mirin (or sake)

• 1 tsp sesame oil

• 2 tbsp sriracha

Instructions

Rice

1. Wash it well, 3-4 times until the water is no longer white.

2. Soak it for about 20-30 min and cook for 2 cups water, season it with 2 tbsp rice vinegar, 1.5 tbsp cane sugar, and a pinch of salt.

Assemble

1. Press the sushi rice onto a container over parchment paper and put in the freezer for 1 hr.

2. Cut into 8 squares and fry in a preheated cast iron with about 1 inch of oil. Cook for 4-5 min per side or until golden brown.

3. Season the salmon and cook in the same pan as the rice, give it a hard sear only on one side if you want it pink. About 1 min.

4. Add the thin cucumber to the rice, followed by avocado, salmon, spicy mayo, pepper topping, scallions, and sesame seeds.