Crispy Rice with Trout Tartare

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Steps

Assembly

1. 1
   Line a mold with parchment paper and pack the seasoned sushi rice into it, compacting firmly and evenly with a small bag or spatula so it has the same thickness throughout.

   Tip: A small strainer or colander works well as a tool to press the rice down firmly.

   ~10 min
2. 2
   Cover the compacted rice well and refrigerate (or freeze for faster results) so it sets and compacts firmly.

   ~30 min
3. 3
   Unmold the rice block and cut into small squares.

   ~5 min
4. 4
   Heat a pan and fry the rice squares in butter (oil also works) until golden, about 4 minutes per side, then flip and repeat on the other side.

   Tip: If frying with oil instead of butter, drain the squares on a strainer or colander to remove excess oil.

   ~10 min
5. 5
   Spread a touch of cream cheese and avocado on top of each fried rice square, then top with the trout tartare.

   ~5 min

Garnish

1. 1
   Trim the scallion, cut in half, fold it flat, and slice very thin lengthwise. Place in a bowl of water with a touch of ice and let curl for 5-10 minutes.

   ~10 min
2. 2
   Garnish with the curled scallion, the pickled aji limo, and a sprinkle of toasted sesame seeds with a touch of sesame oil. Serve immediately.

   Tip: The pickled aji limo should rest about 15 minutes so the heat mellows and the sweet-tangy balance develops.

   ~3 min

Pickled Aji Limo

1. 1
   Thinly slice the aji limo pepper. Mix vinegar, 3 tsp sugar, and a splash of filtered water to soften the vinegar's sharpness. Combine with the sliced pepper and refrigerate for 10-15 minutes to pickle.

   ~15 min

Rice Seasoning

1. 1
   Combine 1/4 cup vinegar, 2 tbsp white sugar, and 1/2 tsp salt. Stir well until the sugar and salt fully dissolve into the vinegar.

   ~3 min
2. 2
   Let the rice cool for about 5 minutes, then pour the vinegar mixture over the rice and mash gently with a ladle to combine evenly, so the seasoning is uniform throughout.

   Tip: Pressing the rice as you mix helps it hold together later when compacted.

   ~5 min

Sushi Rice

1. 1
   Measure 2 cups of sushi rice (or round-grain rice) and wash it 4-5 times until the rinse water runs almost clear, removing the excess starch.

   ~10 min
2. 2
   Add the washed rice to a pot with an equal amount of water (2 cups). Stir and cook over the lowest heat for about 14-15 minutes.

   ~15 min
3. 3
   Once cooked, let the rice rest covered for 10 more minutes before seasoning.

   ~10 min

Trout Tartare

1. 1
   Fillet the trout, remove the skin, and trim off the fatty membrane. Slice into small strips, then dice into small cubes.

   Tip: Cut the knife at nearly a 45-degree angle and always press down near the tip so the skin doesn't come away with the flesh.

   ~10 min
2. 2
   Dice the cucumber into small cubes about the same size as the trout, keeping the skin on since it is thin.

   ~5 min
3. 3
   In a bowl, combine the diced trout and cucumber with the mayonnaise, ketchup, a few dashes of tabasco, fresh thyme leaves, salt, and pepper to taste. Mix well.

   ~5 min

Nutrition (por porción)

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