Spicy Salmon on Crispy Rice and Caviar by Ross Deutsch (@thisguy.cooks) and Jackie Gebel (@noleftovers)
- Sushi rice x 1 cup, cooked
- Avocado oil x 1/2 cup, (for frying)
- Salmon x 1/2 pound, sushi grade, finely diced
- Kewpie mayonnaise x 2 tbsp
- Sriracha x 1 tbsp
- Soy Sauce x 1 tbsp
- Sesame oil x 1/2 tsp
- Lime Juice x 1 tsp
- Roe Caviar and chives for garnish
- Take your cooked sushi rice and add it to a plastic wrap lined 8x8 or similarily sized baking dish. Place another layer of plastic wrap over the rice and transfer the baking dish to the fridge overnight.
- The next day, in a bowl mix your salmon, mayo, sriracha, soy, sesame oil, and lime juice. Taste and adjust to your liking.
- Heat 1/2 inch avocado oil in a cast iron pan until 375F. Remove your rice from the fridge and cut into bite size pieces that are large enough to serve as a vehicle for the salmon.
- Without overcrowding the pan, working in batches, fry the rice until golden brown on both sides flipping once half way through. Remove the crispy rice to a paper towel lined plate. Repeat until you’ve fried all the crispy rice.
- To each piece of crispy rice add a dollop of the spicy salmon mixture then a dollop of Roe caviar. Finish with thinly sliced chives.