CRISPY SUSHI RICE WITH SMOKED SALMON AND BANG BANG SAUCE

Original recipe from I Heart Umami

INGREDIENTS
Sushi Rice:
8.64 oz short grain white rice, often labeled as “sushi rice”
2 tbsp coconut aminos
1 tbsp rice vinegar
2 tsp toasted sesame oil
Avocado oil for frying
Topping:
2 whole mini Persian cucumbers, thinly sliced into strips with a vegetable peeler
1-2 whole avocado, thinly sliced
2 oz. smoked salmon (or more if preferred)
Chopped cilantro (other suggestions: chives, sesame seeds, furikake)
For the Bang Bang Sauce:
½ cup mayonnaise
3 tbsp rice vinegar
1/2 - 1 tsp siracha sauce
1 garlic clove, minced
1 tbsp coconut aminos

METHOD
1. Cook the rice following the package instructions. While the rice is still warm gently mix the rice with coconut aminos, rice vinegar, and sesame oil.
2. Line a generous sized single layer of food cling wrap inside of a 8” by 8” (20 cm) square shaped baking dish or a container with flat bottom. This will be the mold to shape the sushi block. Add the rice to the container. Compress it down and flatten it tightly using a rice paddle or the back of a spoon to help the rice grains stick together. Press it down tight and shape it as flat and even as possible. Allow to cool to room temperature and stick in the refrigerator overnight.
3. When you are ready to serve: Wet the chopping board with some water so that the rice won’t stick to the board. Carefully lift the rice block out of the container and remove the cling wrap. Slice the rice block into rectangular shaped and equal sized pieces. You can dip the knife in a bowl of water to help slicing.
4. Preheat a frying pan over medium heat. Add 3-4 tbsp avocado oil and let it heat up. Add the rice sushi pieces. leaving space between each piece. Pan fry for 4 minutes or until golden brown then flip to cook another 3-4 minutes. Let cool on a paper towel lined plate or on a cooling rack over a foil lined tray.
5. Make the bang bang sauce by whisking together all the ingredients.
6. Top sushi rice with cucumbers, avocado, smoked salmon, bang bang sauce and chopped cilantro.