Sushi Rice baked and topped with spicy smoked Salmon on Avocado

WOW!

You Tuber emmymade posted this video this week. I new I had to try it.

Sashimi quality salmon is not ready available here. I took smoked salmon and it went great. She only added Kewpie mayo and Sriracha to the salmon. I pimped it with additional  Aonori seaweed flakes and ground shiso. The avocado soaked in lemon juice a while and was seasoned with lemon pepper. The use of Jalapeño pepper slices and some microgreens finished the Sushi.

She coated the ruce blocks with some starch. That helps to prevent from splashes of fat all over the kitchen. I used that trick too.  

Ingredientslist for 14:

2 rice cooker cups shortgrain rice (sushi rice) to 3 cups of water

4 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt 

200 g smoked salmon

4 tbsp kewpie mayo, 3 tbsp Sriracha, 1/4 tsp Aonori, 1/4 Shiso, salt and pepper

1 avocado, 1/4 lemon juice, lemon salt

4 tbsp potato starch, 6 tbsp rapeseed oil

2 green jalapeños, purple mircogreens

Wash the rice until the water runs clear. Cook it until done. Fluff it with the rice paddle and pour it in a wide bowl. Season with the vinegar mix. Use a loaf tin and add clingfilm to it. Push the rice in, press it even, close the clingfilm and let it set in the fridge for 2 hours. 

Unwrap it and set it on a cutting board. Cut it in 1 inch strips and cut them in the middle. Toss them in potato starch.

Heat the oil and bake them on all sides until crispy. Drain on kitchen paper and let them cool down a bit.

Chop the salmon, but not too fine. Mix with sauces and seasoning. Peel ans slice the avo and brush with lemon juice and season with lemon salt.

Cut the jalapeño in rings and snip off some microgreens. 

Bring it all together.