Salmon Crispy Rice (Print Version)

# Ingredients:

→ Crispy Rice Base

01 - 3 cups cooked sushi rice (short grain)
02 - 2 tbsp rice vinegar
03 - 1 tbsp sugar
04 - 1 tsp salt
05 - Vegetable oil for frying

→ Spicy Salmon Topping

06 - 1 lb sushi-grade salmon
07 - 4 tbsp Kewpie mayo
08 - 2 tbsp Sriracha
09 - 2 tbsp scallion
10 - 2 tsp soy sauce
11 - 2 tsp sesame oil

→ Garnishes

12 - 1 ripe avocado, sliced
13 - 1 jalapeño, thinly sliced
14 - Black and white sesame seeds, toasted

# Instructions:

01 - Mix up your rice vinegar with sugar and salt until everything dissolves. Pour this tasty mixture over your warm sushi rice and fold it in gently.
02 - Line a baking pan with plastic wrap, spread out your seasoned rice, and press it down nice and even. Pop it in the fridge for at least 4 hours or overnight if you're planning ahead.
03 - Dice up your sushi-grade salmon into small chunks, then mix it with Kewpie mayo, Sriracha, scallions, soy sauce, and a splash of sesame oil. Keep it chilled until you're ready to use it.
04 - Cut your chilled rice block into 16 cute rectangles. Heat up some oil and fry these babies until they're golden and crispy on both sides. Let them cool on paper towels.
05 - Top each crispy rice piece with a slice of avocado, a generous spoonful of your spicy salmon mix, and a few jalapeño slices. Finish with a sprinkle of those toasted sesame seeds. Serve right away while they're still crispy!

# Notes:

01 - Can prep rice base ahead of time
02 - Best served immediately while rice is crispy
03 - Restaurant-quality appetizer at home