Cook the Rice: Rinse the Rice under cold water until the water runs clear. Combine Rice and Water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
Season the Rice: In a small bowl, whisk together Rice Vinegar, Sugar, and Sea Salt. Gently fold the mixture into the cooked Rice. Let cool slightly.
Prepare the Spicy Mayo: In a small bowl, combine Japanese Mayonnaise, Gochujang, and Sesame Oil. Adjust Gochujang to your desired spice level.
Form the Rice Bites: Lightly oil a 9x13 inch baking dish. Spread the seasoned Rice evenly into the dish and press down firmly. Refrigerate for at least 45 minutes to firm up.
Cut and Fry: Cut the Rice into 1-inch squares. Heat Avocado Oil in a large skillet over medium-high heat. Fry the Rice squares in batches for 3-4 minutes per side, until golden brown and crispy.
Assemble: Top each crispy Rice square with Sashimi-Grade Salmon, diced Avocado, and a drizzle of Spicy Mayo. Sprinkle with Furikake and Black Sesame Seeds. Serve immediately.
Ingredients
24
2 cups475 mLSushi Rice
2 1/4 cups530 mLWater
2 tbsp30 mLRice Vinegar
1 tbsp15 mLSugar
1/2 tsp2.5 mLSea Salt
1/2 cup120 mLJapanese Mayonnaise (Kewpie)
1-2 tbsp15-30 mLGochujang
1 tsp5 mLSesame Oil
8 oz225 gSashimi-Grade Salmon, thinly sliced
11Avocado, diced
2 tbsp30 mLFurikake
1 tbsp15 mLBlack Sesame Seeds
3 tbsp45 mLAvocado Oil
Equipment
Saucepan
9x13 inch baking dish
Large skillet
Mixing bowls
Instructions
Cook the Rice: Rinse the Rice under cold water until the water runs clear. Combine Rice and Water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
Season the Rice: In a small bowl, whisk together Rice Vinegar, Sugar, and Sea Salt. Gently fold the mixture into the cooked Rice. Let cool slightly.
Prepare the Spicy Mayo: In a small bowl, combine Japanese Mayonnaise, Gochujang, and Sesame Oil. Adjust Gochujang to your desired spice level.
Form the Rice Bites: Lightly oil a 9x13 inch baking dish. Spread the seasoned Rice evenly into the dish and press down firmly. Refrigerate for at least 45 minutes to firm up.
Cut and Fry: Cut the Rice into 1-inch squares. Heat Avocado Oil in a large skillet over medium-high heat. Fry the Rice squares in batches for 3-4 minutes per side, until golden brown and crispy.
Assemble: Top each crispy Rice square with Sashimi-Grade Salmon, diced Avocado, and a drizzle of Spicy Mayo. Sprinkle with Furikake and Black Sesame Seeds. Serve immediately.
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