Salinas Rice Crisp

Ingredients:
For the Rice:
1 ½ cups cooked rice
3 tbsp cane vinegar
½ tbsp sugar
⅛ tsp sesame seeds
A pinch of ground black pepper

For the Salinas Topping:
6–7 pcs Easy Eats Salinas, deboned
½ tbsp mayonnaise

For Garnishing:
1 pc green chili, sliced
Black sesame seeds
Sweet chili sauce

Procedure

1. In a bowl, combine the cooked rice, cane vinegar, sugar, sesame seeds, and ground black pepper. Mix until well incorporated.

2. Transfer the rice mixture into a flat molder and press evenly to form a compact layer.

3. Place in the freezer for 10–15 minutes to firm up.

4. While waiting, debone the Easy Eats Salinas and mix with mayonnaise until well combined.

5. Remove the rice from the freezer and cut into 1–2-inch squares or bite-sized pieces.

6. Heat oil in a pan and fry the rice pieces until golden brown and crispy. Drain excess oil.

7. Top each crispy rice piece with the Salinas and mayonnaise mixture.

8. Garnish with sliced green chili, sweet chili sauce, and black sesame seeds.
   Serve immediately and enjoy your crispy, smoky Salinas Rice Crisp!

By: Chef Myles