1/2 Pound Ground Sushi Grade Salmon (another Pacific Cloud Seafood Creation)

1 1/2 Cups Short Grain Japanese Rice

2tsp Salt

1tbsp Sugar

1/4 Cup Rice Vinegar

4tbsp Vegan Mayo (or Regular)

1tbsp Sriracha (or more if you’re spicy like that)

Jalapeno

Soy Sauce to serve

I was at the farmers market and saw ground salmon and my brain went wild. This sushi is so easy you can certainly do it. It fulfilled my need for expensive take out from our local sushi restaurant and everyone is happy, including my wallet. I now want to amazon order all sushi necessities and make some more bomb a** rolls in the near future. Stay tuned. In the meantime enjoy this spicy salmon Nigiri.

In a pot combine 1 1/2 Cups Rice with 3 Cups Water. On medium heat bring to a boil. When it’s boiling lower it down to low for 15 minutes. Take off heat and fluff with a fork. Add the rice to a mixing bowl and seperately mix together rice vingar, sugar and salt and pour it over the rice. Try not to pour it over one section but rather mix in as you stir. Let that sit while you prepare your salmon.

In another Mixing bowl add the ground salmon, Mayo and sriracha. Mix to combine and put it in the freezer.

Now to form your rice. I used an ice cube tray which in my opinion was genius. stuff the rice into the pockets of the tray and fork them out molding them with your hands. I found this saved me time and got the shape i needed almost immediately. Place on serving tray or plate. I prefer my tops of the rice to have more of a flat surface to prepare for the fish.

Take small spoonfuls of salmon and press it on to the top of the rice. When youre done add a small sliver of jalapeno and a dollop of sriracha.

Serve with Soy Sauce and Ginger.