0 First, wash your rice well. Add the rice, water, Kombu (if using) and a pinch of salt to your rice cooker.
1 Secondly, mix the sugar and rice vinegar.
2 Then, add in the seasoned rice vinegar to the rice and mix well.
3 Place parchment paper onto a container and add in the rice. Then, press to pack pretty tightly.
4 Place in freezer for about 2 hours. The idea is for it to be pretty hard but not frozen solid.
5 Slice the rice into squares, wet the blade of your knife between cuts to ensure clean cuts!
6 Preheat a pan with avocado oil, about 1 1/4 inch of oil. Once the wooden spoon bubbles, it's ready.
7 Place the rice, far enough from each other so they don’t touch
8 Fry on medium high for 9-11 minutes or until edges start to look pretty golden brown. Flip and cook for another 9 minutes or so.
9 Add the cream cheese, capers, chives, chill, half of the Serrano, lemon zest and small lemon squeeze to a food processor.
10 Lastly, pipe the sauce onto the rice and wrap it with a small slice of smoked salmon. Top it with Serrano.
11 I served with a sauce made of lemon juice, Tamari and a touch of olive oil.
