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Ingredients
2 servings
Instructions
Step 1
Cook the sushi rice on low heat, according to package directions.
Step 2
Thinly mince the salmon, and marinate with mayo, sesame oil, soy sauce, sriracha, and furikake.
Step 3
Season the cooked rice with sushi vinegar, and let it cool down for a few minutes. Press rice firmly into an ice cube tray to create cubes, and freeze for half an hour.
Step 4
Fry the rice cubes until golden brown. I like to deep fry, but shallow or air frying would work as well.
Step 5
Serve the salmon and rice on a plate and top off with green onion. Enjoy!
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