Rice Nuggets And Spicy Salmon: Tasty With Few Ingredients!

INGREDIENTS
450g (2 1/2 cups) of sushi rice

490g (2 cups) of water
400g of salmon fillet
3 egg yolks
15g (1 tbsp) of mustard
15g (1 tbsp) of rice vinegar
Salt
15g (1 tbsp) of sriracha
Oil for frying
Black sesame seeds
Lime (zest)
 

METHOD
1. Wash and add the sushi rice into the pot. Pour the water over the rice and let it boil for 15 minutes.
2. Place a sheet of cling film on the baking tray and place the cooked rice pressing it well. Cover with cling film and transfer to the fridge for 1 hour.
3. Cut the salmon into small pieces and set aside.
4. In a bowl add the egg yolks, mustard, rice vinegar, salt, sriracha, and whisk. Add the salmon pieces and mix to combine.
5. After time has elapsed transfer the rice to the cutting board and cut it into pieces.
6. Pass the rice pieces to the pot with hot oil and fry until golden brown.
7. Place on each rice nugget salmon piece with sauce and decorate with black sesame seeds and lime zest. Serve and enjoy.
 
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