Crispy Rice with Spicy Salmon

Cook rice on stove or in rice cooker as directed.

Combiner rice vinegar, sugar and salt and microwave for thirty seconds until dissolved. Pour this mixture over warm rice.

Heat cast iron pan. Lightly spray pan with oil to ensure rice doesn’t stick. Roast jalapeños at top of pan.

Place rice into molds and push molded rice onto cutting board covered with plastic wrap. Mix sesame oil and vegetable oil in bowl and lightly brush rice before you put in cast iron pan. Heat rice until lightly blackened and crusty. Gently flip rice (they are delciate) and brush with bit more oil.

Slice the fish then dice to desired consistency. Add mayo and hot sauce.

Dice jalapeno and shallot and add few squeezes of lemon and a pinch of salt.

Add salmon to rice. Top the spicy salmon with a small spoonful of diced jalapeño and shallot mixture. Garnish with a shiso leaf.