Recipe Information

• Servings: 4
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Difficulty: Intermediate

Ingredients

For the Rice:

• 300 g sushi rice
• 300 ml water
• 60 ml rice vinegar
• 20 g sugar
• 1 pinch fine salt
• Peanut oil (for frying)

For the Tartare:

• 300 g salmon
• 1 tablespoon mayonnaise
• 1 teaspoon sweet and sour sauce
• ½ teaspoon Sriracha (optional, for heat)
• Juice of 1 lime
• 1 avocado
• 6 drops sesame oil

For the Garnish:

• 1 red chili
• 1 green onion
• Some black sesame seeds
• Some coriander leaves

Instructions

1. Rinse the rice several times under clear water until the water runs clear.
2. Cook the rice according to the instructions on the packaging.
3. Dissolve the rice vinegar and sugar together.
4. Once the water is fully absorbed, reduce the heat and let it rest covered for 10 minutes.
5. Transfer the rice to a bowl and mix in the sweet vinegar.
6. Stir well to ensure the liquid is absorbed evenly and fluff the rice by moving it in and out gently.
7. Spread the rice in a rectangular dish to a height of about 4 cm, cover with plastic wrap, and refrigerate.
8. Cube the salmon into small dice and slice the avocado into thin pieces.
9. Finely chop the green onion.
10. In a bowl, combine the salmon with lime juice, sesame oil, mayonnaise, sweet and sour sauce, and Sriracha. Mix well and adjust seasoning if necessary.
11. Cut the rice into rectangles using a sharp knife.
12. In a deep pan, heat peanut oil to 170°C (340°F).
13. Fry the rectangles of rice for a few minutes until they are golden and crispy.
14. Place on paper towels to absorb excess oil, then layer with a slice of avocado and the tartare on top.
15. Garnish with a slice of chili, some black sesame seeds, green onions, and coriander leaves.

Notes

If you’re short on time, you can purchase pre-prepared sushi rice from a sushi restaurant.

Cooking Tips

Make sure the oil is hot enough to achieve a crispy texture without absorbing too much oil. Adjust the amount of Sriracha based on your spice preference.

Nutritional Information

Approximately 350 calories per serving.

Frequently Asked Questions (FAQ)

Q1: Can I substitute the salmon with another fish?

A: Yes, you can use tuna or any other firm fish as a substitute.

Q2: How can I store leftovers?

A: Store covered in the refrigerator for up to 2 days. Reheat the rice in a non-stick pan to restore crispiness.

Q3: Is this recipe gluten-free?

A: Yes, as long as the sauces used are gluten-free.

Q4: Can I make this dish vegetarian?

A: You can replace the salmon with diced vegetables or tofu for a vegetarian option.

Q5: What can I serve with this dish?

A: This dish pairs well with a side salad or miso soup.