Crispy Rice Salmon 

A good piece of salmon is like a good piece of wagyu. Perfectly marbled, soft and smooth, and simply unbeatable when it comes to food. Today, I’m using the best of the best, making one of my favorite recipes ever: crispy rice salmon. Basically think of this as nigiri, but heavily upgraded. You season the raw salmon with a few delicious coatings, then place it atop a crispy fried disc of sushi rice. Trust me on this one…make it at home.
Ingredients:
1 lb sushi-grade salmon
1 tbsp soy sauce
1 tsp mirin
1 tsp sesame oil
3 tbsp mayo
Crispy fried onions
1 tbsp furikake
2 cups cooked sushi rice
Ring mold (optional)
Green onions
1. Cut salmon into small cubes and place in bowl.
2. Add soy sauce, mirin, sesame oil, mayo, fried onions, and furikake and combine.
3. Fry sushi rice in discs at about 375 Fahrenheit or until golden brown.
4. Top sushi rice rings with salmon, then sprinkle a few finely chopped green onions.
5. Enjoy!
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