Description
This Salmon Crispy Rice recipe features perfectly seasoned sushi rice, pan-fried to golden crispiness, topped with a flavorful spicy salmon mixture. Garnished with creamy avocado, fresh jalapeño slices, and toasted sesame seeds, this dish offers an irresistible combination of textures and vibrant flavors in just 45 minutes.
Ingredients
Scale
For the Crispy Rice:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1/4 cup vegetable oil (for frying)
For the Spicy Salmon:
- 8 ounces sushi-grade salmon, finely chopped
- 3 tablespoons Kewpie mayonnaise (or regular mayonnaise)
- 1 tablespoon Sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 scallions, finely chopped
For Garnishing:
- 1 sliced avocado
- Thinly sliced jalapeño, to taste
- Black and white sesame seeds, for sprinkling
Instructions
- Prepare the Crispy Rice: In a bowl, season the cooked sushi rice with rice vinegar, sugar, and salt. Mix gently to combine. Spread the rice evenly on a baking sheet or shallow dish and refrigerate for at least 3 hours or overnight to allow it to cool and firm up.
- Fry the Rice Rectangles: After chilling, cut the firmed rice into rectangular shapes, about 2×3 inches. Heat vegetable oil in a large skillet over medium heat. Fry the rice rectangles until golden and crispy on both sides, about 3-4 minutes per side. Carefully remove and drain on paper towels to remove excess oil.
- Prepare the Spicy Salmon Mixture: In a mixing bowl, combine the finely chopped sushi-grade salmon with Kewpie mayonnaise, Sriracha sauce, soy sauce, sesame oil, and finely chopped scallions. Stir gently until all ingredients are evenly incorporated.
- Assemble the Dish: Place each crispy rice rectangle on a serving plate. Spoon a generous amount of the spicy salmon mixture on top of each rice piece.
- Garnish and Serve: Garnish with sliced avocado, thin jalapeño slices, and a sprinkle of black and white sesame seeds. Serve immediately to enjoy the contrast of crispy rice and creamy salmon topping.
Notes
- Use sushi-grade salmon to ensure safety and optimal flavor when consuming raw fish.
- Refrigerating the rice is essential to firm it up for frying; do not skip this step.
- Adjust Sriracha quantity to control the spiciness of the salmon mixture.
- Kewpie mayonnaise adds a richer flavor but regular mayonnaise can be used as a substitute.
- Ensure the oil is hot enough before frying the rice to achieve a crispy texture without sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese fusion
