Recipe Information

• Servings: 4
• Total Time: 1 hour
• Difficulty: Medium

Ingredients

For the Rice:

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

For the Tartare:

• 300 g salmon
• 1 tablespoon mayonnaise
• 1 teaspoon sweet sauce
• ½ teaspoon sriracha (optional, for a spicy kick)
• Juice of 1 lime
• 1 avocado
• 6 drops of sesame oil

For Garnishing:

• 1 red chili
• 1 green onion (scallion)
• Some black sesame seeds
• Some cilantro leaves

Instructions

1. Rinse the sushi rice several times in cold water until the water runs clear.
2. Cook the rice according to the instructions on the package.
3. Mix the rice vinegar and sugar until dissolved.
4. Once the water is fully absorbed, lower the heat and let it sit covered for 10 minutes.
5. Transfer the rice to a bowl and add the sweet vinegar mixture.
6. Gently mix the rice to ensure even absorption of the liquid, using inward and outward motions to aerate the rice.
7. Spread the rice in a rectangular dish to a height of about 4 cm, cover with plastic wrap, and refrigerate.
8. Dice the salmon into small cubes.
9. Slice the avocado thinly.
10. Finely chop the green onion.
11. In a bowl, combine the diced salmon with lime juice, sesame oil, mayonnaise, sweet sauce, and sriracha. Mix well and adjust seasoning to taste.
12. Cut rectangular pieces of rice using a sharp knife.
13. In a deep skillet, heat peanut oil to 170°C (340°F).
14. Fry the rice rectangles for a few minutes until golden brown and crispy.
15. Place fried rice on paper towels to absorb excess oil. Then, assemble by topping each rice piece with a slice of avocado and then the salmon tartare.
16. Garnish with a slice of chili, black sesame seeds, chopped green onion, and cilantro leaves.

Notes

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

Recipe Tips

• Make sure the oil is hot enough before frying the rice to achieve that perfect crunch.
• Experiment with different toppings for the tartare. Add sliced radishes or cucumber for extra freshness.

Nutritional Information

Approx. 350 kcal per serving.

Frequently Asked Questions (FAQ)

1. Can I use a different type of fish instead of salmon?

Yes! You can substitute salmon with tuna or even a vegetarian option like grilled tofu.

2. How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 24 hours but are best enjoyed fresh.

3. What can I serve with this dish?

This dish pairs beautifully with a light salad or a miso soup.

4. Is this dish suitable for gluten-free diets?

Yes, just ensure the sauces used are gluten-free.

5. Can I make this in advance?

You can prepare the rice and tartare ahead of time, but it’s best to fry the rice rectangles just before serving for optimal crunchiness.