Crispy Rice Salmon Bites with UmamiPapi

Preparation:

1. Cook sushi grade rice and mix rice vinegar, sugar and salt with cooked rice.
2. Wrap rice in cling wrap and flatten in a tray to become a rice block roughly 1-2cm in height.
3. Store in the fridge overnight.

Method:

1. Chop the salmon into small cubes.
2. Mix the mayonnaise and UmamiPapi Chilli Oil.
3. Add the salmon to the umami mayo and mix well. Add soy sauce and lime juice.
4. Remove the rice from the cling wrap and slice into even rectangles.
5. Fry rice chunks in cooking oil over high heat until the bases have browned. Flip and brown the top side.
6. Start plating the rice chunks on a plate and add salmon cubes on top.
7. Slice jalapeño into thin slices and garnish the salmon rice bites.
8. Enjoy!