Spicy Salmon on Crispy Rice, one of the few items from a fusion sushi restaurant that’s pretty easy to make at home. This dish was made famous by Katsuya in Los Angeles, the original version is made with tuna, but it’s equally delicious with salmon. It’s surprisingly an amazing combo, creamy, spicy salmon on top of rice that has a crispy crust and fluffy, chewy interior. Watch my 30-second Instagram recipe video here
Find sashimi grade salmon at your local Japanese market like Mitsuwa or HMart Korean Market
You can purchase this sushi rice mold here. Use Japanese short grain rice that has just been cooked (not old rice). When cooking the rice, add a tiny bit more water than usual, so the rice is a little stickier. Pack in as much rice as you can into the mold, the rice should be very compressed so it holds it shape when it’s fried. You can use plain short grain rice, but if you want to take it up a notch, use seasoned sushi rice
