INDICA INSTITUTE

SPICY SALMON ON CRISPY RICE Ingredients * Japanese sushi rice * 800g sushi grade salmon, skin removed * Sushi grade salmon comes from salt water. Fresh water salmon can have parasites. Be safe and get the salt water salmon. * 3/4 cup Kewpie mayo * 1 tbsp sriracha * 1 tbsp oyster sauce * 1 tbsp Sambal Oelek * 2 tsp sesame oil * 1 white onion * 5-6 scallions * 1 knob of ginger * 2 tbsp Shoyu soy sauce * 1-2 avocados, thinly sliced * Neutral oil for shallow frying * Flakey sea salt * Toasted sesame seeds Method Step 1 - Make Your Rice (Hours Ahead) * Make your Japanese steamed rice as per package directions. Wash the rice 3-4 times, or until the water runs pretty clear, then into the rice cooker. * Line a baking sheet with cellophane and press the warm rice into an even layer. * Cover with more cellophane, press it down firmly with a second baking sheet, and place in the freezer for 1 hour. Step 2 - Quick Cure * Cut the salmon into bite sized cubes and place in a large mixing bowl. * Sprinkle 2-3 big pinches of flakey sea salt over the salmon and mix gently. * Set aside for 10 minutes. Step 3 - Marinade * Peel and chop a knob of ginger. Dice into very small cubes. You want a bit of a bite that you won't get if you grate it. Add to the salmon. * Add 2 tbsp Shoyu soy sauce, 1 tbsp oyster sauce, 2 tsp sesame oil, and 1 tbsp sambal. Mix gently. Step 4 - Onions and Spicy Mayo * Chop and dice the white onion, not too fine. Add it to the bowl. * Chop the scallions and add to the bowl. Save some green tops for garnish. * Mix 3/4 cup Kewpie mayo with 1 tbsp sriracha and fold it into the salmon. * Sprinkle 1-2 tbsp sesame seeds over top, mix gently but well, and place in the fridge for 30 minutes. Step 5 - Fry the Rice * Once the rice is firm enough to cut cleanly, lift it out and slice into small squares. * Shallow fry in neutral oil until golden on both sides. Drain on a rack. Step 6 - Assemble * Top each crispy rice square with thinly sliced avocado and a spoonful of spicy salmon. * Finish with toasted sesame seeds and the reserved green onion. Serve these bite sized little gems and enjoy! Every recipe I make, adapted to the way you actually eat. Start free at https://keeptherecipe.com More recipes on my Substack: https://jeremypotvin.substack.com/ Shop my spices and cookbooks: https://jeremypotvin.com Follow along: Instagram: https://www.instagram.com/jeremypotvin YouTube: https://www.youtube.com/@JeremyPotvinCooks #SpicySalmon #CrispyRice #Sushi