Spicy Crispy Rice with Salmon

-in a small bowl combine rice wine vinegar, granulated sugar, sesame oil, and salt. Microwave for about 30 seconds to help the sugar & salt dissolve, then mix together.

-Add the vinegar mixture into the rice and stir to fully incorporate.

-Line a medium-sized baking pan (around 8x8) with plastic wrap. Tightly pack the rice into the pan, and cover with more plastic wrap. Place the rice into the fridge for at least 3 hours to cool.

-Once the rice is chilled and fully set, use a square or rectangular cookie cutter to cut out small pieces of rice.

-Add canola or vegetable oil to a large pan over medium-high heat. Once the oil has reached 350°F, start frying the rice squares in small batches. Allow the bottom of each rice square to get nice and golden before carefully flipping and frying the other side. Once each rice square is golden on both sides, remove from oil and place on a paper towel to absorb any excess oil.

-Preheat oven to 375 degrees F. Place salmon on a parchment-lined baking sheet. Evenly coat with olive oil, then season with salt, pepper, and red pepper flakes. Bake for 10-15 minutes, or until internal temperature of the salmon reads 130 degrees F. Remove from oven and allow to cool.

-Once salmon has cooled, use a fork to lightly shred the salmon into small pieces. Add shredded salmon into a large bowl with soy sauce, rice vinegar, sesame oil, sriracha, kewpie mayonnaise, and scallions. Mix to combine.

-Assemble the bites: on top of each crispy rice square, place about a tablespoon of the spicy salmon mixture. Garnish with sesame seeds, jalapeño slice, and spicy honey.