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Crispy Rice & Spicy Pan Seared Salmon & Marinated Peppers… Truuust me, these are a crowd pleaser!

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Crispy Rice & Spicy Pan Seared Salmon & Marinated Peppers

By Nadia Aidi
Crispy Rice & Spicy Pan Seared Salmon & Marinated Peppers… Truuust me, these are a crowd pleaser!

Ingredients 

  • 8 oz king salmon, sliced
  • 2 thin cucumber slices per crispy rice bite
  • 1 avocado, 1 slice per bite
  • Sesame seeds
  • Scallions
  • 8 squares crispy rice
  • Sautéed pepper topping
  • Spicy Mayo

Rice

  • 1 cup calrose rice, wash it really well, 3-4 times until the water is no longer white. Soak it for about 20-30 min and cook for 2 cups water, season it with 2 tbsp rice vin, 1.5 tbsp cane sugar, pinch of salt

Marinated Peppers for Topping

  • 2 caribe peppers, sliced
  • 2 serrano peppers, sliced
  • 4 scallions, the white part, sliced a bit thick
  • 2 tbsp tamari
  • 1 lime, the juice

Spicy Mayo

  • 2 tbsp japanese mayo
  • 1 tsp mirin
  • 1 tsp sesame oil
  • 2 tbsp sriracha

Directions 

  • Press the sushi rice onto a container over parchment paper and put in the freezer for 1 hr. Cut into 8 squares and fry in a preheated cast iron with about 1 inch of oil. Cook for 4-5 min per side or until golden brown.
  • Season the salmon (salt and pepper) and cook in the same pan as the rice, give it a hard sear only on one side if you want it pink. About 1 min.
  • Add the thin cucumber on the rice, follow with avocado, salmon, spicy mayo, pepper topping, scallions and sesame seeds.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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