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Gochujang Miso Mayo Salmon on Crispy Rice

Published on September 22, 2022
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Cook Time: 30 minutes
Serving Size: 1 serving
Follow @foodmymuse for more recipes! ❤️ Miso Mayo Gochujang (very sorry if I mispronounced it) Salmon over Crispy Rice 🥹👌🏻 . If you’ve never tried gochujang you are missing out, it is the most delicious korean chili paste, but also if you haven’t tried Nobu’s crispy rice here’s your chance!
    8 oz sushi grade salmon.
    • 1/4 c japanese mayo (kewpie).
    • 2 tbsp gochujang (adjust if you want it less spicy).
    • 1 tsp sesame oil.
    • 1/2 tsp rice vinegar.
    • 1 tbsp white miso paste.
    • 1/4 c chives (finely chopped and adjust if you want less).
    • serrano pepper slices to taste.
    • black and white sesame seeds to taste.
    • tamari or soy sauce to taste with some lemon and scallions.
    •1 cup calrose rice (wash it really well, 3-4 times until the water is no longer white. Soak it for about 20-30 min and cook with 2 cups water until done. season it with 3 tbsp rice vin, 2 tbsp cane sugar, pinch of salt. Place in between parchament paper inside a baking dish and let sit in the freezer for 2 hrs).
      • 1.- finely chop the salmon to the desired consistency.
      • 2.- combine the japanese mayo, gochujang, rice vin, miso and sesame oil.
      • 3.- add in the salmon to the spicy mayo and mix in the chives. Let sit in the fridge until everything else is ready.
      • 4.- after the rice has sat in the freezer, cut into small rectangles. Fry on medium high with some avocado oil until golden. It will be about 7-8 min per side.
      • 5.-top the rice with the salmon, I used a piping bag. Top with sesame seeds, serrano and add the soy sauce to taste.


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