Miso Mayo Gochujang Salmon over Crispy Rice

20 mins
Serves 6
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Directions

  1. 1Wash and soak calrose rice for 20-30 min. Cook with 2 cups of water, season with 3 tbsp rice vinegar, 2 tbsp cane sugar and a pinch of salt.
  2. 2Wash and soak calrose rice for 20-30 min. Cook with 2 cups of water, season with 3 tbsp rice vinegar, 2 tbsp cane sugar and a pinch of salt.
  3. 3Wash and soak calrose rice for 20-30 min. Cook with 2 cups of water, season with 3 tbsp rice vinegar, 2 tbsp cane sugar and a pinch of salt.
  4. 4Finely chop the salmon.
  5. 5Finely chop the salmon.
  6. 6Finely chop the salmon.
  7. 7Combine japanese mayo, gochujang, rice vinegar, miso paste and sesame oil.
  8. 8Combine japanese mayo, gochujang, rice vinegar, miso paste and sesame oil.
  9. 9Combine japanese mayo, gochujang, rice vinegar, miso paste and sesame oil.
  10. 10Add salmon to the spicy mayo mixture and mix in chives. Refrigerate until ready to use.
  11. 11Add salmon to the spicy mayo mixture and mix in chives. Refrigerate until ready to use.
  12. 12Add salmon to the spicy mayo mixture and mix in chives. Refrigerate until ready to use.
  13. 13Freeze the cooked rice for 2 hours after placing it between parchment paper inside a baking dish.
  14. 14Freeze the cooked rice for 2 hours after placing it between parchment paper inside a baking dish.
  15. 15Freeze the cooked rice for 2 hours after placing it between parchment paper inside a baking dish.
  16. 16Cut the frozen rice into small rectangles.
  17. 17Cut the frozen rice into small rectangles.
  18. 18Cut the frozen rice into small rectangles.
  19. 19Fry the rice on medium-high heat with avocado oil until golden (about 7-8 minutes per side).
  20. 20Fry the rice on medium-high heat with avocado oil until golden (about 7-8 minutes per side).
  21. 21Fry the rice on medium-high heat with avocado oil until golden (about 7-8 minutes per side).
  22. 22Top the fried rice with the salmon mixture using a piping bag.
  23. 23Top the fried rice with the salmon mixture using a piping bag.
  24. 24Top the fried rice with the salmon mixture using a piping bag.
  25. 25Add sesame seeds and serrano pepper slices.
  26. 26Add sesame seeds and serrano pepper slices.
  27. 27Add sesame seeds and serrano pepper slices.
  28. 28Serve with soy sauce and lemon-scallion mixture on the side.
  29. 29Serve with soy sauce and lemon-scallion mixture on the side.
  30. 30Serve with soy sauce and lemon-scallion mixture on the side.

Ingredients

  • 8 oz sushi grade salmon
  • 8 oz sushi grade salmon
  • 8 oz sushi grade salmon
  • 0.25 c japanese mayo (kewpie)
  • 0.25 c japanese mayo (kewpie)
  • 0.25 c japanese mayo (kewpie)
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 0.5 tsp rice vinegar
  • 0.5 tsp rice vinegar
  • 0.5 tsp rice vinegar
  • 1 tbsp white miso paste
  • 1 tbsp white miso paste
  • 1 tbsp white miso paste
  • 0.25 c chives
  • 0.25 c chives
  • 0.25 c chives
  • 0 serrano pepper slices
  • 0 serrano pepper slices
  • 0 serrano pepper slices
  • 0 black and white sesame seeds
  • 0 black and white sesame seeds
  • 0 black and white sesame seeds
  • 0 tamari or soy sauce
  • 0 tamari or soy sauce
  • 0 tamari or soy sauce
  • 0 lemon
  • 0 lemon
  • 0 lemon
  • 0 scallions
  • 0 scallions
  • 0 scallions
  • 1 cup calrose rice
  • 1 cup calrose rice
  • 1 cup calrose rice

Equipment

baking dishparchment paperpiping bagknifewhiskfrying pantongs