Orange Almond White Cocoa (Print Version)
# Ingredients:
→ Crispy Rice Base
01 -
3 cups sticky short-grain rice, fully cooked
02 -
1 tsp salt
03 -
1 tbsp white sugar
04 -
2 tbsp tangy rice vinegar
05 -
Oil for frying (use a neutral one)
→ Spicy Salmon Mix
06 -
1 pound of high-quality salmon, sushi-grade
07 -
2 tbsp finely chopped scallions
08 -
4 tbsp creamy Japanese mayo (Kewpie)
09 -
2 tsp nutty sesame oil
10 -
2 tsp soy sauce for flavoring
11 -
2 tbsp spicy Sriracha sauce
→ Toppings
12 -
Thinly sliced jalapeño peppers
13 -
Toasted sesame seeds (black and white)
14 -
Slices of fresh avocado
# Instructions:
01 -
Combine salty, sweet, and tangy flavors by stirring salt, sugar, and rice vinegar until dissolved. Pour it all over your warm rice and gently mix until every bit shines.
02 -
Spread that seasoned rice into a plastic-wrapped baking pan. Pat it down gently to level it out, wrap it completely, and stick it in the fridge for at least 4 hours—or let it sit overnight if you’ve got time.
03 -
Chop sushi salmon into fine pieces and stir it up with mayo, Sriracha, soy sauce, sesame oil, and new scallions. Keep cold until serving.
04 -
Cut chilled rice into 16 squares or rectangles. Heat oil in a skillet, and fry each piece until crispy and golden brown all over. Set them on paper towels to cool a bit.
05 -
Grab your crispy rice, pile on a dollop of the spicy salmon, add a slice of silky avocado on top, and finish with jalapeño slices and sesame seeds. Serve these up immediately for the best crunch!
# Notes:
01 -
Rice and salmon mix can be prepped ahead of time
02 -
Serve right away to keep the rice crunchy
03 -
A fun blend of Japanese-inspired flavors