Spicy Salmon Topped Crispy Rice Might Be One of Our Favorite

• portions: Serves 2
• temps total: 18 minutes

Ingrédients

cucumber salad:

2 Persian cucumbers, ultra thinly sliced

1 1/2 tbsp rice wine vinegar

2 1/2 tsp sugar

1 1/4 tsp salt, divided

1/4 tsp soy sauce

1/2 tsp toasted sesame seeds

crispy rice:

12 oz cooked short grain white rice, warm

2 tbsp neutral oil

spicy salmon:

8 oz high quality salmon, finely diced

2 1/2 tbsp kewpie mayonnaise (American-style mayonnaise is fine too)

1 tbsp sriracha

1 1/2 tsp soy sauce

1/2 tsp sesame oil

1 thinly sliced green onions

garnish:

1 tbsp furikake seasoning

1 green onion thinly sliced on bias

Instructions

cucumbers: In a mixing bowl combine sliced cucumber and 1 tsp salt. Toss together until combined. Allow mixture to sit for 10 minutes.

Drain excess moisture, rinse, and firmly squeeze out any excess water.

Transfer back to mixing bowl.

In a small bowl combine rice vinegar, sugar, remaining salt, soy sauce, and sesame seeds. Stir to dissolve sugar and salt.

Pour sauce over cucumbers and toss together to evenly coat. Refrigerate until ready to use.

rice: Place a 8” pan over medium-low heat and add oil.

Once oil is hot, add rice – flattening and pressing down to create an even layer. Raise heat to medium-high.

Fry rice, untouched, for 4 to 5 minutes (or until rice smells toasted and is browned). Flip and continue to fry for an additional 3 to 4 minutes until the bottom is browned and crisp. (Be very careful of some possible oil splattering)

Remove rice from heat and break up into large pieces

salmon: Place all ingredients in a mixing bowl. Gently fold together until fully and combined.

assembly: Divide rice into two bowls and top with salmon mixture and cucumber salad. Sprinkle with furikake and green onion.