Make crispy spicy salmon

I asked Grant from Harley and John's for his favourite recipe involving seafood.

Grant says this one "looks fancy but is quite easy to do and good for entertaining because you can get everything ready beforehand and then just plate it up when you need."

Instead of salmon, you could also try kingfish, tuna or smoked trout in this recipe.

Crispy Rice

Ingredients:

• 2 cups sushi rice (can be substituted with short grain rice)
• 1 tbsp rice vinegar
• 1½ tsp white sugar
• ½ tsp salt
• Cooking oil

Method:

1. Once rice is cooked, stir through vinegar, sugar and salt.
2. Lay a sheet of cling wrap on the bottom, with excess on each side.
3. Pack rice into a rectangular pan or tray. (The rice should be around 2-2.5 centimetres in depth)
4. Make sure rice is firmly compressed.
5. Cover with excess cling wrap and place in the freezer for 20-25 minutes.
6. Once the rice is firm, remove from the freezer and divide into squares.
7. Shallow fry each side for 2-3 minutes until golden brown.

Spicy Salmon

Ingredients:

• 2-3 skinless salmon fillets
• Kewpie mayo
• Sriracha
• Soy sauce
• Sesame oil
• Spring onions

Method:

1. Chop salmon fillets into small cubes
2. Combine in a separate bowl kewpie mayo, sriracha, soy sauce, sesame oil (to taste)
3. Combine sauce mixture, salmon and chopped spring onions into a bowl, stir.
4. Finish with a splash of white vinegar.

Avocado

Ingredients:

• 2 avocados
• Salt and pepper
• 1 lemon

Method:

1. Mash avocado
2. Add salt, pepper and the juice of one lemon, stir.

Assembling

Crispy rice on the bottom, a layer of avocado mix, spicy salmon mixture, topped with a sliced jalapeno, serve and enjoy!