It was actually very delicious!
Vegan Salmon Crispy Rice
Ingredients
2cups cooked sushi or short grain sticky rice
2Tbls rice vinegar
6oz faux salmon (I used store bought but you could use the watermelon salmon sashimi recipe!)
2Tbls vegan mayo (I used Veganaise)
2 tsp soy sauce (I used tamari)
1 tsp sriracha
1 Tbls sesame oil
1 green onion chopped
Sprinkle of sesame seeds
1x Avocado, sliced
Method
Cook sushi rice ahead of time, mix in rice vinegar. (You can prepare as you would sushi rice if you prefer, the aim is for it to not fall apart when you fry it.) Line a 8" x 8" pan/tray and add the rice smoothing it down flat with the rice spatula, covering the top with cling film. Refrigerate for at lest 2 hours.
Meanwhile get the vegan salmon ready by chopping into small cubes and adding in the vegan mayo, soy sauce, sriracha, sesame oil, green onions and sesame seeds.
Slice the avocado thinly and set aside.
Once rice is ready slice into squares and heat some oil in a non-stick pan on a med-high heat.
Sear both sides of the rice squares until golden brown and place aside on some paper towels. You may need to do a couple of batches.
Once the fried rice squares are cool enough to touch arrange them on the serving plate, top them with a spoon of the vegan salmon mix following by the avocado slices.
This was so delicious! My first batch of rice fell apart because I forgot the vinegar so I turned it into a poke bowl.
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