Description
This Salmon Crispy Rice recipe combines perfectly seasoned sushi rice with a spicy, creamy sushi-grade salmon topping. Crispy-fried rice rectangles provide a delightful texture contrast to the tender, flavorful salmon mix, garnished with fresh avocado, jalapeño, and toasted sesame seeds for an elegant and delicious appetizer or snack.
Ingredients
Scale
Rice Mixture
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
Frying
- Vegetable Oil for frying
Salmon Topping
- 1 lb Sushi-grade Salmon, chopped into small pieces
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
- 2 tbsp Scallion, chopped
Garnishes
- Sliced Avocado
- Jalapeño, thinly sliced
- Black and White Sesame Seeds, toasted
Instructions
- Prepare the rice mixture: In a small mixing bowl, combine rice vinegar, sugar, and salt, stirring until fully dissolved. Pour this seasoning over the cooked sushi rice and mix thoroughly to ensure even flavor.
- Chill the rice: Transfer the seasoned rice into a baking pan lined with plastic wrap. Press the rice gently to form an even layer. Cover the pan and refrigerate for at least 4 hours or overnight to set and firm up.
- Make the salmon topping: Chop the sushi-grade salmon into small pieces and place in a bowl. Add Kewpie mayo, sriracha, soy sauce, sesame oil, and chopped scallions. Mix well to combine. Refrigerate until ready to use.
- Fry the rice: Once the rice has chilled and firmed up, cut it into 16 rectangular pieces. Heat vegetable oil in a pan over medium heat. Fry the rice pieces until golden and crispy on both sides. Remove and drain on paper towels to remove excess oil.
- Assemble and serve: Top each crispy rice rectangle with a slice of avocado, a tablespoon of the spicy salmon mixture, and a thin jalapeño slice. Sprinkle with toasted black and white sesame seeds. Serve immediately to enjoy the crispy texture.
Notes
- Use sushi-grade salmon to ensure safety and the best flavor since this dish is served raw.
- Pressing and chilling the rice is essential to achieve firm rice that holds its shape during frying.
- Adjust the amount of sriracha in the salmon topping to control the spice level.
- Can be served as an appetizer or a light main course.
- Make sure oil is hot enough before frying to prevent soggy rice.
