Crispy Sushi Rice with Smoked Salmon and Avocado

Ingredients

Instructions

1. Whisk rice vinegar and mirin.
2. Rinse rice thoroughly until water runs clear. Prepare per rice cooker instructions adding the salt. If cooking stovetop, add 2 cups water, rice and salt and over medium-high heat bring to just boiling. Cover and reduce heat to low and simmer for 20 minutes. Turn off heat and allow to sit covered for another 15 minutes.
3. Add cooked rice to a large bowl and drizzle vinegar mixture throughout and quickly mix thoroughly using a rice paddle or wide wooden spoon until fully incorporated.
4. Wipe a glass baking dish, 8x8” or 9x9” with a thin coating of oil, and, using wet hands to avoid sticking, firmly press warm/room temperature sushi rice into the baking dish, cover and refrigerate overnight or until fully chilled (overnight is best).
5. Line a cutting board with wax paper, or plastic wrap. Gently invert rice onto prepared board and slice into rectangles or squares. If rice is sticking, run knife under hot tap water and proceed.
6. Add grape seed oil to a heavy bottomed skillet about ½” deep and heat over med-high heat until shimmering (about 350F). Lightly dredge rice cake bases through rice flour and fry about 3-5 minutes each side until golden brown. If oil gets too hot, reduce heat to medium. Set cooked bases aside on a dish lined with paper towel.
7. Top each base with a slice of avocado, a strip of salmon, a small dollop of crème fraiche, a turn of fresh ground pepper and fresh herbs. Serve immediately.

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