Spicy Salmon Crispy Rice Balls

• 總時間: 28 minutes

食材

8 oz sushi grade salmon.

1/4 c japanese mayo (kewpie).

2 tbsp sriracha (adjust if you want it less spicy).

1 tsp sesame oil.

1 tsp tamari.

1/2 tsp sugar.

1 tsp white miso paste.

1/4 c chives (finely chopped and adjust if you want less).

serrano pepper slices to taste.

black and white sesame seeds to taste.

1 cup calrose rice (wash it really well, 3-4 times until the water is no longer white. Soak it for about 20-30 min and cook in a rice cooker. season it with 3 tbsp rice vin, 2 tbsp cane sugar, pinch of salt).

步驟

1.- rub some sesame oil on your hands and form the rice balls. Let sit in the freezer for 20-30 min.

2.- add some avocado oil to a pan (enough to coat at least half of the rice balls) and fry the rice on both sides until golden. It was about 3-4 min per side.

3.-finely chop the salmon to the desired consistency.

4.-combine the japanese mayo, sriracha, tamari, sugar, miso and sesame oil.

3.- add in the salmon to the spicy mayo and mix in the chives. Let sit in the fridge until everything else is ready.

4.- poke a hole in the rice balls with your thumb. Using a piping bag fill the crispy rice balls.

5.-Top with sesame seeds, serrano and add the soy sauce to taste.