By Elissa Wa
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, remove from heat and let it cool slightly. Then, fold in the vinegar mixture.
Spread the rice onto a baking sheet and let it cool completely.
Heat oil in a frying pan over medium heat.
Form the cooled rice into small squares and fry them in the hot oil until golden and crispy on both sides.
Remove from oil and drain on paper towels.
Top with slices of salmon and serve.
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By Elissa Wa
This recipe is ready in 50 and features sushi rice, water, rice vinegar and other delicious ingredients. Contains 350 calories total.
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, remove from heat and let it cool slightly. Then, fold in the vinegar mixture.
Spread the rice onto a baking sheet and let it cool completely.
Heat oil in a frying pan over medium heat.
Form the cooled rice into small squares and fry them in the hot oil until golden and crispy on both sides.
Remove from oil and drain on paper towels.
Top with slices of salmon and serve.
Calories per Serving: 350
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