Premier Catch Spicy Salmon Crispy Rice
16
Appetizer
Ingredients
2 x 6oz portions of Wild Sockeye Salmon
2 tbsp Japanese Mayonnaise (or regular mayo works, as well)
1 tbsp sriracha sauce (adjust for desired spice level)
1 tbsp sweet chili sauce
1 tsp sesame oil
2 tbsp sliced green onoins
Jalapeno pepper, finely sliced
1 cup sushi rice, cooked
2 tbsp coconut oil
Directions
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Cook rice according to package.
Place in a pyrex dish and refrigerate overnight with a layer of saran wrap on top.
Once firm (wait at least 3 hours), cut the rice into cubes.
Heat coconut oil in skillet on medium-high heat.
Place rice pieces in skillet and cook 2-3 min per side until just crispy and warm.
*NOTE: it may take longer for the rice to crisp up but lower and slower is better to avoid burning the rice.
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Thaw and skin salmon portions.
Cut salmon into small cubes and place in bowl.
Gently stir in mayonnaise, sriracha, sweet chili sauce, and sesame oil. Stir in sliced green onions.
Spoon salmon mixture onto rice.
Top with sliced jalapeno and sesame seeds.
You may serve with a side of soy sauce, if desired.
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