Crispy Rice Salmon Bites Recipe with UmamiPapi Crispy Chilli Oil

Ingredients

• Cook sushi grade rice and mix rice vinegar, sugar and salt with cooked rice.
• Wrap rice in cling wrap and flatten in a tray to become a rice block roughly 1-2cm in height.
• Store in the fridge overnight.
• Chop the salmon into small cubes.
• Mix the mayonnaise and UmamiPapi Chilli Oil.
• Add the salmon to the umami mayo and mix well. Add soy sauce and lime juice.
• Remove the rice from the cling wrap and slice into even rectangles.
• Fry rice chunks in cooking oil over high heat until the bases have browned. Flip and brown the top side.
• Start plating the rice chunks on a plate and add salmon cubes on top.
• Slice jalapeño into thin slices and garnish the salmon rice bites.
• Enjoy!