Ingredients
Directions
- 1
Pack the rice down as firm as you can in a container and store it in the freezer to firm up for about 2 hours.
- 2
Once firm, remove and cut into squares, frying in a cm of oil until golden on each side. If they look messy just trim them once fried.
- 3
Meanwhile, finely cube the salmon and mix it with the rest of the ingredients except for the avocado, jalapeños and sesame seeds.
- 4
Cut the avocado into thin slices, season and lay on top of the crispy rice. Follow with a spoon of the salmon mix, some sesame seeds and a slice of jalapeño. Continue with the rest of the ingredients and enjoy!
