Ingredients
2 cups sushi rice
2 tbsp. akazu vinegar
2.5 tbsp. rice vinegar
1 tsp. soy sauce
0.5 tsp. salt
1 2x2 inch piece kombu
2 tbsp. Lucky No. 7 | Sichimi Togarashi
Neutral oil, for frying
Salmon Crudo
1 lb. sushi-grade salmon
1 tsp. salt
Juice from half a lime
Yuzu Kosho Aioli
2 egg yolks
2 tbsp. rice vinegar
1 tbsp. yuzu kosho
Zest from half a lime
1 tsp. salt
1 cup neutral oil
For Serving
Extra lime
Sliced chiles (optional)
Sesame seeds (optional)
Preparation
In a small saucepan, heat vinegars, salt, and kombu until simmering. Remove from heat and allow to cool slightly. Whisk in soy sauce and set aside.
Cook sushi rice according to package directions. Mix in vinegar mixture until well combined. Pour out onto a plastic wrap lined sheet tray and spread evenly. Wrap in another layer of plastic wrap, pressing firmly, and place in the fridge for at least 2 hours.
After rice has chilled, remove from fridge and unwrap. Cut into 1x2 inch rectangles and place on a parchment-lined sheet tray. Heat oil over medium heat until it reaches 350 F. Fry rice cakes for 2-3 minutes, flipping each halfway through the cooking process. Drain on a wire rack and season immediately with salt and Lucky No. 7 Sichimi Togarashi.
For the aioli: Place egg yolks in a medium bowl. Whisk in vinegar, yuzu kosho, lime zest, and salt. Slowly drizzle in oil while whisking until completely incorporated. Mixture should thicken to a mayonnaise texture.
For the crudo: Cut salmon into 0.5x0.5 inch cubes and place in a small bowl. Directly before serving, season with salt and lime juice and toss to coat. **If this step is done too early, the salmon could begin to cure in the lime juice.
To assemble, place rice cakes on a plate or platter. Spread aioli on each, then top with crudo. Season with additional lime juice, aioli, chiles, and/or sesame seeds. Enjoy!
0 comments