Description
A dazzling appetizer featuring crispy rice cakes topped with buttery, sushi-grade salmon and drizzled with tangy yuzu kosho sauce.
Ingredients
- Sushi-grade salmon
- Yuzu kosho (a spicy citrus paste)
- Fresh yuzu juice
- Seasoned sushi rice
- Oil for frying
- Salt and pepper to taste
Instructions
- Prepare seasoned sushi rice according to package instructions, then let it cool completely.
- Shape the cooled sushi rice into small rectangular cakes, about 1-inch thick.
- In a medium skillet, heat oil over medium heat. Fry the rice cakes until crispy and golden brown on both sides, roughly 3-4 minutes per side.
- Slice the sushi-grade salmon into thin pieces.
- Once the rice cakes are cooked, place a slice of salmon on top of each crispy rice cake.
- In a small bowl, mix yuzu kosho with fresh yuzu juice and drizzle it generously over the salmon.
- Season with salt and pepper to taste and serve immediately for the best texture and flavor!
Notes
For the best results, use sushi-grade salmon and ensure the oil is hot enough for frying.