Crispy Rice with Spicy Salmon (Print Version)

# Ingredients:

01 - 2 cups short grain sushi rice.
02 - 3 tablespoons rice vinegar.
03 - 3 tablespoons granulated sugar.
04 - 1½ teaspoon kosher salt.
05 - 1 pound sushi-grade salmon, skin removed.
06 - 2 tablespoons Kewpie Mayo (or regular mayo).
07 - 2 tablespoons sriracha.
08 - 1 tablespoon soy sauce.
09 - 1 teaspoon toasted sesame oil, plus more for drizzling.
10 - 1 stalk green onion, finely chopped.
11 - 1 avocado, peeled and thinly sliced.
12 - 1 jalapeño, thinly sliced.
13 - Toasted white sesame seeds.
14 - Sweet Chili Sauce.
15 - Neutral high-heat oil, for frying.

# Instructions:

01 - Cook sushi rice according to package directions. Mix with seasoned vinegar mixture of rice vinegar, sugar, and salt.
02 - Press rice evenly into plastic-wrapped 8x8 pan. Cover with plastic wrap and freeze 3 hours until firm.
03 - Dice salmon into small cubes. Mix with mayo, sriracha, soy sauce, sesame oil, and green onion. Refrigerate.
04 - Cut rice into 18 rectangles. Fry in batches until golden brown, about 1-2 minutes per side.
05 - Top cooled rice with avocado slice, spicy salmon, jalapeño, sesame oil drizzle, sweet chili sauce, and sesame seeds.

# Notes:

01 - Freeze salmon before using if not previously frozen.
02 - Rice must be thoroughly frozen for proper cutting and frying.
03 - Can substitute regular mayo for Kewpie.

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