# Miso Mayo Gochujang Salmon over Crispy Rice

Miso Mayo Gochujang Salmon over Crispy Rice recipe.

- Servings: 6 servings
- Total time: 20 min
- Cuisine: Japanese
- Category: Dinner
- Language: en

## 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

## Instructions

1. Wash 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. Finely chop the salmon.
3. Combine japanese mayo, gochujang, rice vinegar, miso paste and sesame oil.
4. Add salmon to the spicy mayo mixture and mix in chives. Refrigerate until ready to use.
5. Freeze the cooked rice for 2 hours after placing it between parchment paper inside a baking dish.
6. Cut the frozen rice into small rectangles.
7. Fry the rice on medium-high heat with avocado oil until golden (about 7-8 minutes per side).
8. Top the fried rice with the salmon mixture using a piping bag.
9. Add sesame seeds and serrano pepper slices.
10. Serve with soy sauce and lemon-scallion mixture on the side.

## Equipment

- baking dish
- parchment paper
- piping bag
- knife
- whisk
- frying pan
- tongs

## Source

- Original video: https://www.facebook.com/share/r/1WnGqJKP1t/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/20eb3f09-8f0b-44b9-96f3-6a83f80b3f17
- Extracted: 2025-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt