Miso Mayo Gochujang Salmon over Crispy Rice
Directions
- 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.
- 2Finely chop the salmon.
- 3Combine japanese mayo, gochujang, rice vinegar, miso paste and sesame oil.
- 4Add salmon to the spicy mayo mixture and mix in chives. Refrigerate until ready to use.
- 5Freeze the cooked rice for 2 hours after placing it between parchment paper inside a baking dish.
- 6Cut the frozen rice into small rectangles.
- 7Fry the rice on medium-high heat with avocado oil until golden (about 7-8 minutes per side).
- 8Top the fried rice with the salmon mixture using a piping bag.
- 9Add sesame seeds and serrano pepper slices.
- 10Serve with soy sauce and lemon-scallion mixture on the side.
Ingredients
- 8 oz sushi grade salmon
- 0.25 c japanese mayo (kewpie)
- 2 tbsp gochujang
- 1 tsp sesame oil
- 0.5 tsp rice vinegar
- 1 tbsp white miso paste
- 0.25 c chives
- 0 serrano pepper slices
- 0 black and white sesame seeds
- 0 tamari or soy sauce
- 0 lemon
- 0 scallions
- 1 cup calrose rice
Equipment
baking dishparchment paperpiping bagknifewhiskfrying pantongs
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