White Chocolate Orange Cocoa (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 Mix
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
→ Toppings
12 -
Fresh avocado, sliced
13 -
Fresh jalapeño, thinly sliced
14 -
Black and white sesame seeds, toasted
# Instructions:
01 -
Whisk together rice vinegar, sugar, and salt until everything's dissolved. Pour this sweet-tangy mixture over your warm sushi rice and fold it in until every grain is coated.
02 -
Grab a baking pan, line it with plastic wrap, and spread your seasoned rice in there. Press it down gently to make it even, then wrap it up and pop it in the fridge. Let it hang out there for at least 4 hours or overnight if you're planning ahead.
03 -
Chop up your sushi-grade salmon into tiny bits, then mix it up with Kewpie mayo, Sriracha, fresh scallions, soy sauce, and a drizzle of sesame oil. Keep it chilled until you're ready to use it.
04 -
Once your rice is properly chilled, cut it into 16 neat rectangles. Heat up some oil in your pan and fry these babies until they're golden and crispy on both sides. Let them cool off on paper towels.
05 -
Top each crispy rice piece with a slice of creamy avocado, a spoonful of that spicy salmon mix, and a few thin slices of jalapeño. Finish with a sprinkle of those toasted sesame seeds and serve them up right away while they're still nice and crispy!
# Notes:
01 -
Can prep rice and salmon mixture ahead
02 -
Best served immediately while rice is crispy
03 -
Perfect fusion of Japanese flavors