Servings: 2 bowls
Prep time: 20 min
Cook time: 15 min
Ingredients
- (1 cup) fresh salmon, cubed
- (2 cups) cooked sushi rice
- (4 tsp) rice vinegar
- (2 tsp) sugar
- (1 tsp) salt
- (4 tsp) cooking oil
- (1/2 cup) mayonnaise
- (2 tsp) sriracha
- (1 tsp) lemon juice
- (2 tsp) soy sauce
- (1 tsp) sesame oil
- (1 cup) finely diced cucumber
- (1 cup) julienned red bell pepper
- (2 tsp) minced green onion
- (2 tsp) chopped cilantro
- (1 tsp) sesame seeds
Preparation
- In a bowl, combine the still-warm rice, vinegar, sugar, salt, and pepper, then let cool completely.
- On a baking sheet or in a dish, spread and press the rice into a compact layer.
- Then cut the rice sheet into cubes or rectangles.
- In a skillet, brown the rice pieces on each side in a little oil until crispy. Set aside.
- In a bowl, mix the mayonnaise, sriracha, and lemon juice.
- In another bowl, combine the salmon, soy sauce, and sesame oil.
- In each serving bowl, arrange the crispy rice pieces on the bottom, followed by the salmon, cucumber, red bell pepper, green onion, and cilantro. Drizzle with the spicy mayonnaise and top with sesame seeds. Serve immediately.
