Crispy Rice sushi with Salmon & Tuna

Ingredients

Crispy Rice

• 3 cups cooked rice
• 2 tbsp sugar
• 5 tbsp rice vinegar
• Pinch of salt

Spicy Tuna Salad

• 1 can tuna
• 3 tbsp mayo
• 1.5 tbsp Sriracha
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 spring onions

Spicy Gochujang Salmon

• 150 g salmon (chopped)
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 1 tbsp mayo
• 1.5 tsp soy sauce

Garnish

• Homemade Unagi Sause
• Sesame seeds
• Seaweed

Instructions

1. Prepare the Rice: Mix the cooked rice with sugar, rice vinegar and salt in a bowl. Transfer to a oven dish (Tip: use baking paper to keep it from sticking to the dish) and freeze for 2 hours. Once frozen, shape into small rectangular pieces, coat with cornstarch and fry until crispy and golden brown.
2. Make the Spicy Tuna Salad: Combine tuna, mayo, Sriracha, soy sauce, sesame oil and chopped spring onions in a bowl.
3. Prepare the Spicy Gochujang Salmon: Mix chopped salmon with gochujang, rice vinegar, mayo and soy sauce.
4. Assemble: Top each crispy rice piece with a portion of the spicy tuna salad and spicy gochujang salmon.
5. Garnish: Drizzle with unagi sauce, sprinkle sesame seeds and serve with seaweed on the side.

Enjoy your delicious crispy rice sushi!

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