Smoked Salmon Crispy Rice

Crispy Rice

  • 1 cup white rice (uncooked)

  • 1/8th cup rice vinegar

  • 1/2 tsp toasted sesame oil

  • 1 tsp salt (or to taste)

  • Refined coconut oil *for frying

Toppings:

  • 8 oz Smoked Salmon

  • Avocado sliced

  • Cilantro leaves or micro greens

  • Thinly sliced jalapeños

Sriracha Mayo:


First make your rice. Once cooked (and still hot), add in rice vinegar, toasted sesame oil, and salt. Mix everything together then spread rice out on a baking dish (this will help it cool quicker) and set in fridge uncovered to cool for at least 20 minutes. In the mean time, prep sriracha mayo (you’ll have some leftover!) and get everything organized to assemble the crispy rice! When rice is cooled, use damp hands to roll the rice into golf ball sized balls. There should be around 12 balls! Then heat some coconut oil (about 2 tbsp or so) in a non stick pan over medium heat. Once pan is hot, add some of the rice balls to the pan lightly pressing them down with a spatula. Cook for about 2-3 minutes on each side or until lightly crisped then set aside on a paper towel. You might need to add more oil before adding in more rice balls. Once all of them are cooked, it’s time to add the toppings! I like to add a small dollop of sriracha mayo on top of the rice, then a piece of smoked salmon, slice of avocado, jalapeño, and a cilantro leaf or micro green! Right before serving I like to add a drop or two of toasted sesame oil! ENJOY!

FISHrachel mcconnGluten free, salmon