In a small bowl, stir the vinegar, brown sugar and soy sauce together until the sugar has dissolved. Pour the mixture over the cooked rice. Using a fork, fluff the grains of rice, stirring gently to coat with the vinegar mixture. Let cool.
Line an 8-inch (20 cm) square pan with plastic wrap, letting it hang over the sides. Press the rice into the pan. Cover with plastic wrap. Place heavy cans of broth or juice over the rice to weigh it down. Refrigerate until completely chilled, about 2 hours.
On a work surface, unmould the rice. Remove the plastic wrap. Cut the square of rice into 2 large rectangles. Cut each rectangle into four small 4 x 2-inch (10 x 5 cm) rectangles.
Salmon Tartare
Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper. Refrigerate.
Assembly
Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with several layers of paper towels.
In a bowl, combine the butter and soy sauce.
Fry 2 rectangles of rice at a time for 2 minutes, shaking the fryer basket so that they do not stick together. Drain on the baking sheet. Using a pastry brush, immediately coat the rice generously with the butter mixture. Repeat with the remaining rice and butter mixture. Let cool for 30 minutes.
On a work surface, cut each rectangle of rice into 3 small bites, to get a total of 24 pieces. Top each bite with the salmon tartare. Sprinkle with sesame seeds and garnish with a jalapeño slice. Serve immediately.
Note from Ricardo
You can also use a rice cooker and cook the rice according to the manufacturer’s instructions.
