Crispy Rice Poke Bowl with Spicy Salmon

Yields 2 servings

Nobu put crispy rice bites with spicy tuna on the map, causing a flurry of copycat recipes all over TikTok and Instagram. We wanted to make something similar, but already had some cold rice leftover in the fridge. It wasn’t quite enough to form into nicely shaped balls or squares, so we thought why not fry it up in bulk and make it more like a poke bowl? It did not disappoint! Not quite the same as Nobu, but a great option for a quick dinner at home.

---

Assembly

Step 1
In a medium bowl, combine cubed salmon, Spicy Serrano Mayo, soy sauce, toasted sesame oil, ginger, green onion, and honey. Mix well and set aside in refrigerator.

Step 2
Heat a non-stick or cast-iron pan over medium-high heat. Add 2 tbsp oil. Once oil is hot, carefully add the rice. If the rice was cold, let it warm up first without stirring. As it softens, start shaping/pressing it into a 1-inch thick disc.

Step 3
Once the rice has crisped up on one side, carefully flip the disc over to cook the other side. Add the remaining 1 tbsp oil (add more if needed).

Step 4
When the rice is crispy on both sides, transfer to a bowl and add salmon, plus other vegetable toppings of your choice. Drizzle Carrot Ginger Dressing over the vegetables and enjoy!

Ingredients

½ lb Sushi grade salmon, ½-inch cubes

2 tbsp Spicy Serrano Mayo

1 tsp Soy sauce

⅛ tsp Toasted sesame oil

1 tsp Fresh ginger, grated

2 tbsp Green onion, minced

1.5 tsp Honey

1.5 cups Short-grain rice, cooked

3 tbsp (divided) Olive or vegetable oil

Carrot Ginger Dressing

Additional toppings (optional): Avocado, Cucumber, Edamame, Radish, Carrot, Furikake/Seaweed Flakes

---