Spicy Salmon Crispy Rice

The method

1. 01

   Remove the salmon from the nigiri and slice it super fine until it becomes almost a paste.

2. 02

   Mix the salmon with kewpie mayo, sriracha, a tiny bit of soy sauce, lime juice, chopped chives, and sesame oil.

3. 03

   Slightly flatten the rice into a rectangle shape.

4. 04

   Air fry at 180°C (356°F) for 10-12 minutes or until golden, flipping halfway.

5. 05

   Top each piece of crispy rice with the salmon mixture, a chive baton, and a drizzle of kewpie mayo.