Crispy rice crackers with avocado and salmon tartare

Name: Crispy rice crackers with avocado and salmon tartare
Yield: 4 servings
Ingredients: 200 g sushi rice; 250 ml water; 1 tbsp rice vinegar; 1 tsp sugar; Pinch of salt; 1 tbsp cornstarch; 200 g fresh salmon; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp lime juice; 1 tsp sriracha mayonnaise + for serving; 2 tbsp chopped spring onions; 1 avocado

Ingredients for 4 servings:

200 g sushi rice
250 ml water
1 tbsp rice vinegar
1 tsp sugar
Pinch of salt
1 tbsp cornstarch
200 g fresh salmon
1 tsp soy sauce
1 tsp sesame oil
1 tsp lime juice
1 tsp sriracha mayonnaise + for serving
2 tbsp chopped spring onions
1 avocado

Preparation:

Rinse the sushi rice several times under cold water. Add water and cook for approximately 12 minutes.
Mix the rice vinegar, sugar, and salt together and stir into the rice. Allow the rice to cool slightly, then mix with the cornstarch. Spread the rice in an approximately 2 cm thick layer on a tray or dish and refrigerate for 30–40 minutes until set.
Cut the rice into small rectangles. Place in the air fryer and cook for 12–14 minutes until the rice pieces are golden and crispy.
Cut the salmon into small cubes, mix with soy sauce, sesame oil, lime juice, sriracha, and chopped spring onions. Cut the avocado into small pieces.
Assemble the rice crackers — top each piece with avocado, salmon tartare, and a little sriracha mayonnaise, sprinkle with spring onions and serve.