Pregnancy friendly Crispy Rice

If you are a sushi lover like me, pregnancy can be torturing when all you want is crispy rice but you cannot have tuna.

This pregnancy friendly crispy rice is made with cooked salmon and it was a perfect way to indulge into the craving safely.

Here are the ingredients you will need:

For the rice:

• 1 cup cooked Rice

• 1/3 cup Rice wine vinegar

• 2 tbsp toasted sesame oil

For the salmon:

• 2 salmon fillets

• 1/ cup kewpie Mayo

• 1 tbsp Siracha

• 1 tbsp toasted sesame oil

Toppings:

• Avocado

• Jalapaneo

• More kewpie Mayo

• Japanese barbecue sauce

The first step and longest step is to freeze the cooked rice after mixing it with rice wine vinegar and toasted sesame oil. This take at least 3-4 hours. You really want your rice frozen because once you start frying it, it can become loose if it is not all the way frozen.

Dorections:

1. To 1 cup of cooked rice, add rice wine vinegar and toasted sesame seed oil.

2. Mix well and pack down before freezing for 3-5 hours.

3. In a bowl, mix cooked salmon, kewpie Mayo, toasted sesame oil and siracha and set aside.

4. Take out rice and cute into squares.

5. Shallow fry rice squared in avocado oil until crispy.

6. Top with a slice of avocado and a slice of jalapaneo. Some Japanese bbq sauce and kewpie Mayo.

7. Enjoy