Crispy Spicy Salmon Sushi
Servings: 4 - 6
Prep Time: 15 minutes
Cook Time: 12 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Rice:
- 1 cup sushi rice, rinsed until the water runs clear
- 1 cup water (1 ¼ cups water if cooking on the stove top)
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon granulated sugar (or honey)
- ¾ teaspoon kosher salt
- High heat oil such as avocado, grapeseed or canola, as needed
- For your hand vinegar:
- ½ cup water
- 2 teaspoons unseasoned rice vinegar
Ingredients for Sushi:
- 4 tablespoons mayonnaise
- 2-4 tablespoons Sriracha (2 for a milder version, 4 for spicier version)
- 1 teaspoon Tamari (can substitute soy sauce, mushroom “soy” sauce or coconut aminos)
- ½ small shallot, minced
- ½ pound high quality salmon filet*
- 1 small avocado, diced small
- ½ English cucumber, peeled and diced small
- 3 scallions, thinly sliced
- Furikake, toasted or black sesame seed, for garnish
- To make the sushi rice: In a rice cooker (preferred) or medium sauce pot with a lid add rinsed rice and water. Cook according to manufacturers’ instructions or, if doing it on the stove top, bring to a simmer then cover, lower the temperature to medium and cook for 10 to 12 minutes until the water is absorbed and rice is cooked through. Keep covered and remove from the heat.
- While the rice is cooking, combine the rice vinegar, sugar (or honey) and salt in a small sauce pot. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the liquid has thickened slightly. Remove from the heat.
- Using a rice paddle, bowl scraper or wooden spoon, make a few slashes in the rice. Carefully pour the rice vinegar mixture over the rice and use the same cutting motions to fluff and combine. It’s important to use a cutting motion rather than stirring to maintain the integrity of the rice kernels.
- Make your hand vinegar: combine ½ cup water and teaspoons of vinegar in a small bowl. This will help to keep the rice from sticking to your hands while we form the patties.
- Grab a piece of parchment, wax paper or lightly oiled plastic wrap. Wet your hands in the hand vinegar and grab 2 tablespoons of rice. Form into a ball then place in folded parchment paper. Press down lightly to form a disc. Set aside and repeat until all of the rice has been formed.
- Heat a cast iron skillet or saute pan over medium high heat. Add enough oil to just coat the bottom of the pan. Line a plate or sheet tray with paper towels or a cooling rack. When the oil is shimmering add the rice patties to the pan. Make sure not to overcrowd it; there should be at least 1 inch between each rice patty.
- Cook for approximately 4 to 5 minutes or until golden brown. Using a fish spatula, flip and cook the other side until golden brown, adding more oil as needed. Remove to a paper lined plate or cooling rack.
- To make the Spicy Salmon: In a medium bowl combine mayonnaise, sriracha, tamari and minced shallot. Taste and adjust with more sriracha or tamari.
- Slice the salmon filet into ¼ inch strips, then turn those strips perpendicular to you and cube them; you should be left with small diced salmon. Add to the bowl with the spicy mayonnaise and stir until the salmon is coated.
- Stir in the avocado, cucumber and green onions.
- Scoop the spicy salmon on top of the crispy rice. Garnish with furikake or sesame seeds.
*While there is no such thing as “sushi grade” fish, you do want to make sure that you purchase your fish from a reputable source and it is as fresh as possible*