Rice
by CookWhatHK0 saved
Crispy Rice with Salmon Poke pan-fries chilled sticky rice until golden, topped with sriracha-mayo salmon, avocado, and jalapeño.
All the ingredients needed shown below.
所需材料如下。
Cook Sticky White Rice according to the package and add a dash of vinegar.
按包裝說明煮好黏白米，加入少許米醋。
Pack it tightly in a baking pan, let it cool down before putting it in the fridge. Overnight in the fridge is best or a minimum of 6 hours.
緊壓入烤盤，待涼後放入雪櫃，最好放一晚，最少6小時。
Prepare salmon poke by cutting into bite size pieces.
三文魚切成一口大小，準備Poke。
Mix in kewpie mayo, sriracha, soy sauce, sesame oil, and green onions (taste test).
加入Kewpie蛋黃醬、是拉差辣椒醬、豉油、麻油和蔥花拌勻（試味）。
Take out Sticky White Rice and cut into 12 even pieces.
將黏白米取出，切成12等份。
Fry Sticky White Rice in avocado oil on medium low to medium heat until it turns golden brown (3-5 mins on each side). Make sure it doesn't burn.
用牛油果油以中低火至中火炸黏白米至金黃色（每面3至5分鐘），注意不要燒焦。
(OPTIONAL) You may sprinkle a dash of salt on the crispy rice once you take it off the heat.
（可選）香脆飯離火後可灑上少許鹽。
Assemble by adding a slice of avocado, salmon poke, jalapeño, and sprinkle sesame seeds.
組合：放上一片牛油果、三文魚Poke、墨西哥辣椒片，灑上芝麻即成。
