Empty My Fridge
Yuzu Ponzu Salmon With Crispy Rice
Ingredients
- Rice wine vinegar2 ½ tbsp
- Sugar1 tbsp
- Salt1 tsp
- Rice · cooked1 ¾ cups
- Avocado oil · for frying1 ½ cups
- Mayonnaise3 tbsp
- Yuzu2 ¼ tsp
- Sesame oil½ tsp
- Soy sauce½ tsp
- Salmon · finely chopped½ lb
- Scallion · finely chopped2 tbsp
- Sesame seed · toasted2 tsp
- Jalapeño chili · thinly sliced
- Ponzu
Instructions
- In a small bowl, whisk the rice wine vinegar, sugar and salt until the sugar dissolves. Pour over the warm rice and fold until the liquid is absorbed.
- Line an 8 x 5-inch container with plastic wrap, add the sushi rice and press it into an even layer. Cover with the plastic wrap and freeze for 1 hour.
- Meanwhile, in a medium bowl, whisk the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil and soy sauce until combined. Add the salmon and scallions and mix until evenly coated. Cover and refrigerate until serving.
- Heat the avocado oil in a medium pan over medium-high heat until it reaches 375°F (190°C).
- Cut the frozen rice into 12 even rectangles and discard any loose pieces.
- Fry 3-4 rice rectangles at a time, covering the pan if the oil splatters, for 3-4 minutes until golden, then flip and cook 3-4 minutes more until golden on the other side. Drain on a wire rack and repeat with the remaining rice.
- Transfer the salmon mixture to a zip-top bag, snip a 1/2-inch opening in one corner and pipe it onto each piece of crispy rice.
- Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalapeño if using.
- Serve immediately with ponzu sauce for dipping.
Summarized from Tasty's video. Watch it for the details.
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