Ingredients:
1¼ cups cooked calrose rice
2 tbsp rice vinegar
1 tbsp sugar
Pinch of salt
2 tbsp olive oil (for frying)
Instructions:
Mix cooked rice with vinegar, sugar, and salt.
Press tightly into a square or loaf pan lined with parchment.
Freeze 30–45 minutes until firm enough to cut.
Slice into 7 equal 2x2” squares.
Pan-fry in olive oil until both sides are golden and crisp.
Citrus-Cured Salmon (for 7 thin slices)
Ingredients:
Sliced salmon
-ill probably chop it
Zest of 1 lemon
½ tsp yuzu kosho
1 tbsp sea salt
1 tbsp sugar
Optional: dill sprigs
Instructions:
Mix zests, salt, and sugar.
Gently coat salmon slices in cure mixture.
Lay flat, cover with plastic wrap, refrigerate 20-45 minutes.
Rinse gently, pat dry. Keep chilled.
Fried shallots
2 shallots, thinly sliced
Neutral oil (for frying)
Flaky sea salt
Fry shallots on med hi and drain on paper towels + salt
Plating
Place rice square slightly off-center.
Spoon cured yolk on top.
Drape folded salmon slice over corner.
Sesame seeds
Top w the fried shallots and chives
Spoon over leftover citrus spicy mayo from salmon