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Cooking 101
Crispy rice is an unsung hero, we're here to sing its praises and show you the moves! Our Gingery Miso brings life to flaked salmon, and these little bites of goodness will become a weekly occasion to heal any lunch or dinner blues.
Chef Tip:Chilling the rice down helps to mold it into the shape you want. Logs, squares, triangles, anything works here!
1 cup sushi rice or short grain rice, cooked according to package directions
2 tbsp rice wine vinegar
1 tbsp sugar
1 tbsp sesame oil
Pinch of sea salt
Avocado oil or another neutral oil
1lb salmon fillet, skin on
Salt
¼ red onion, diced small
3-4 scallions, thinly sliced
1 mini cucumber, sliced thinly
Crispy Sushi Rice Squares:
In a small bowl, gently fluff the rice and add vinegar, sugar, sesame oil, and salt
Salmon: If needed, add more olive oil to the skillet to coat the pan
Crispy Sushi Rice Squares: Let the rice cool until chilled in the fridge. Once cooled, scoop the rice into even portions and form into logs, or any other shape you want (makes about 6)
Salmon
Once hot, add the salmon, skin side down. Cook until crispy for 4-5 minutes and it flips easily. Cook for another 3-4 minutes until fish is cooked through
Crispy Sushi Rice Squares: Preheat a large skillet over medium heat with enough oil to coat the pan Salmon: Once hot, add the salmon, skin side down. Cook until crispy for 4-5 minutes and it flips easily. Cook for another 3-4 minutes until fish is cooked through
Crispy Sushi Rice Squares: Carefully add the shaped rice and cook for 3-4 minutes on each side or until golden brown, set aside on a plate Salmon: Top crispy rice with salmon and garnish with sliced mini cucumber. Enjoy immediately
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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