Crispy Rice and Salmon Recipe (with Video)

For the Sushi Rice
1. Rinse the sushi rice under cold water until the water runs clear.
2. In a rice cooker, combine the rinsed rice, water, and a pinch of salt.
3. Cook the rice according to the rice cooker instructions.
4. Once cooked, let the rice rest in the fridge for at least 3 hours to cool and firm up.
For Crispy Rice
1. Cut the chilled sushi rice into bite-sized pieces.
2. Heat oil in a deep fryer or a heavy-bottomed pan to 390°F (200°C).
3. Deep fry the rice pieces until they turn golden brown and crispy.
4. Remove the crispy rice from the oil and place them on a paper towel to absorb excess oil.
For Salmon Mayo Mixture
1. In a bowl, mix smoked salmon, mayonnaise, Sriracha, lime zest, lime juice, and a pinch of salt.
2. Adjust seasoning to taste.
Assembling
1. Place a spoonful of the salmon mayo mixture on top of each crispy rice piece.
2. Garnish with additional lime zest for a burst of flavor.
3. Serve immediately and enjoy your Crispy Rice and Salmon!
Preparation and Cooking Time
1. Preparation time: 20 minutes
2. Cooking time: 15 minutes (may vary depending on deep fryer/pan)
3. Feel free to adjust quantities and instructions based on your preferences. If you have any specific details you'd like to add or modify, let me know!