Salmon Sushi For A Crowd - Crispy Rice with Spicy Salmon

People
Written By Jacki Katzman

Courtesy of Nancy Fages

Crispy rice

Sushi rice cooked according to package (they all vary). Season with 1/3 cup seasoned rice vinegar per 1 cup cooked rice.

In a 9x13 disposable pan swab with oil and firmly pack rice. Cover and cool overnight (this is key)

Heat oven to 475 cook on one side for 10 minutes carefully flip over using a platter and cook on other side for 10 minutes. Cut into squares with a pizza cutter. 


Spicy salmon 

1 lb skinless salmon fillet (best quality available)

siracha to taste 

2 tbsp sesame oil

Blend in a food processor until smooth. 


Eel sauce

1/2 cup mirin

1/2 cup soy sauce or tamari

1/2 cup sugar 

Cook all ingredients stovetop until it starts to thicken. 


Garnish with eel sauce, avocado, and scallions. Serve with light soy sauce or tamari. 



Jacki Katzman
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