Crispy rice with salmon and avo

1. Add the rice to a large bowl filled with cold water. Gently massage the rice to wash off excess starch. Drain and rinse well.  
2. Add rice to a pot and add enough water with 3 cm of water. 
3. Bring water to a gentle simmer on medium heat, then reduce heat to low. Cover with a lid, allowing the rice to steam slowly as it cooks – about 15 to 20 minutes. 
4. While the rice is cooking, combine rice vinegar and sugar, stirring until all the sugar has dissolved. 
5. Add cooked rice to a large dish and pour over the rice vinegar mixture, gently folding it into the rice. 
6. Gently press the rice down and place in the fridge, uncovered for a minimum of 4 hours (overnight if possible! Note: if leaving it overnight, cover with a lid).
7. To prepare the topping: dice salmon (skin removed) into fine pieces. 
8. Peel the avo and dice into pieces – similar size to the salmon. 
9. Combine avocado and salmon. 
10. Add sesame seeds, chives and sriracha sauce to the avocado and salmon mixture. 
11. Mix gently to combine. 
12. Season to taste. 
13. Heat oil on medium heat for shallow frying.  
14. Remove the set rice from its dish and cut into snack-sized cubes or starter-sized portions. 
15. Carefully place the rice cubes in the oil and gently fry until golden and crisp. Turn over once to cook both sides.
16. Remove rice cubes from the oil and place absorbent paper towel. 
17. Once cool enough to handle, spoon filling on top of each piece of crispy rice. 
18. Finishing with a slice of jalapeño as a spicy garnish.

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