Crispy rice nigiri
Ingredients
- sushi rice - half a cup
- salt
- rice vinegar
- powdered sugar
- very fresh raw salmon - 200 gram
- Japanese mayonnaise - 1 tsp
- wasabi - half a tsp
- soy sauce - 1 tsp
- black sesame seeds - 1 tsp
- ground nut oil - 2 tbsp
- chuka wakame
Story
Cook the sushi rice according to package with a good pinch of salt. Season to taste with some sea salt, rice vinegar and powdered sugar. Let the rice cool off in the fridge. With your hands firmly press the rice into rectangle shaped rice balls and set aside. Dice the raw salmon into small pieces, and then finely chop. Mix the salmon with 1 tsp Japanese mayonnaise, half a tsp wasabi, 1 tsp soy sauce, and 1 tsp black sesame seeds. Mix and taste. Add more wasabi if you like. Set aside in the refrigerator while you fry the sushi rice. Heat the ground nut oil in a small sauce pan and fry each rice ball until golden brown and crispy. Serve with some chuka wakake (seaweed salad), the spicy salmon and some soy sauce for dipping.
