Before there was TikTok’s crispy rice sushi, there was Jean-Georges. And we mean way before TikTok. For as long as we can remember, Jean-Georges at Eden Rock has been serving the best rendition of crispy rice sushi. Yes, he serves this in many of his restaurants, but it just tastes better at Eden Rock in St. Barths.
Eden Rock
We’ve said it before, and we’ll say it again. St Barths is always a good idea. And if you want to experience the island in all its glamorous, tropical-chic glory, there’s really only one place to go: Eden Rock. The iconic resort was the first hotel to arrive on the island’s hospitality scene, and quickly became a favorite among celebrities and tourists alike. What really takes the establishment to the next level is its culinary program. Overseen by legendary chef Jean-Georges Vongerichten, Eden Rock’s restaurants are not to be missed — especially Sand Bar, the self-proclaimed “culinary heart of the hotel.” With the Caribbean coastline just steps away, guests can dig into warm octopus and burrata, the famed black truffle pizza, and of course, Jean-Georges’ iconic crispy rice salmon sashimi. Here’s how to recreate it at home.
Crispy Rice Salmon Sashimi
Packed with flavor and delectably light, this is the perfect poolside appetizer. Whether you’re enjoying it in the Hamptons or in the Caribbean, it’s the kind of hors d’oeuvre to earn you pro chef status.
Ingredients
For the chipotle mayonnaise
5 egg yolks
3 tbsp red-wine vinegar
⅓ cup orange juice
½ cup lime juice
7 oz chipotle in adobo
1 ½ tbsp salt
4 ½ cups grape seed oil
½ cup olive oil
For the rice
3 cups nishiki sushi rice
5 cups cold water
1 cup mirin
2 tbsp salt
⅓ cup rice vinegar
⅛ cup kombu
For the soy honey
4 ½ cups light soy sauce
5 cups honey
2 cups sherry vinegar
¾ cup rice vinegar
To Serve
3 pcs rice rectangles
2 ½ – 3 oz sashimi of choice, sliced into 1 oz portions
1 tsp scallion whites, thinly sliced on slight bias
a handful of mint, cut into a fine chiffonade
1 tbsp chipotle mayonnaise
1 tsp honey soy
a handful of cilantro, cut into a fine chiffonade
Fleur de sel
Directions
For the chipotle mayonnaise
In a large glass measuring cup, combine the egg yolks, red-wine vinegar, orange juice, lime juice, chipotle in adobe, and salt. Using an immersion blender, process until smooth. Next, slowly add in the combined grape seed and olive oils. With the immersion blender on, continuously pour the oils in a slow stream until you have a thick, mayonnaise-like texture. Transfer to an airtight container and set aside.
For the rice
In a rice cooker, combine the rice, water, mirin, rice vinegar, kombu, and salt. Stir well and cook, stirring every 8 minutes until the rice is done. Let it sit off the heat, covered for 15 minutes. In the meantime, prepare a plastic-wrap-lined baking sheet or casserole tray. Once the rice is ready, spoon it into the plastic-wrap-lined container. Using wet hands to avoid the rice sticking, press it firmly into the container until it’s compact. Set in the refrigerator or freezer for a few hours or overnight.
Once the rice has completely cooled, cut into 2 inch by ¾ inch rectangles. Set back in the fridge until you’re ready to assemble your dish.
For the soy honey
In a medium sized saucepan over medium-high heat, combine the light soy sauce, honey, sherry vinegar, and rice vinegar. Bring the ingredients to a boil, then take off the heat and let cool.
To serve
When you’re ready to assemble, deep-fry your rice rectangles until just crispy, about 3 minutes on each side. Immediately transfer to a paper-towel-lined plate and sprinkle with salt.
In a small bow, combine 1 tbsp of chipotle mayonnaise with 1 tsp of honey soy and the scallion whites. Top each piece of rice with a dollop of the chipotle mayonnaise mix, then drape over a piece of sashimi. Transfer to a plate, then drizzle with more of the honey soy. To finish, place a small pinch of mint and cilantro on each piece, then season with a sprinkle of fleur de sel.
