Description
Salmon Crispy Rice is a delightful Japanese-inspired appetizer featuring crispy pan-fried sushi rice topped with a spicy and creamy sushi-grade salmon mixture, avocado slices, jalapeño, and toasted sesame seeds. This recipe combines textures and flavors perfectly, making it a crowd-pleasing dish that’s perfect for parties or a unique snack.
Ingredients
Scale
Rice Mixture
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
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
Frying and Garnish
- Vegetable Oil for frying
- Sliced Avocado
- Jalapeño, thinly sliced
- Black and White Sesame Seeds, toasted
Instructions
- Prepare Sushi Rice: In a small mixing bowl, combine rice vinegar, sugar, and salt. Stir until fully dissolved. Pour this mixture evenly over the cooked sushi rice and mix gently until well combined.
- Chill Rice: Transfer the seasoned rice into a baking pan lined with plastic wrap. Gently press the rice down to create an even layer. Cover it tightly and chill in the refrigerator for at least 4 hours or preferably overnight to allow it to set.
- Make Salmon Mixture: Chop the sushi-grade salmon into small pieces and place them in a bowl. Add Kewpie mayo, sriracha, soy sauce, chopped scallions, and sesame oil. Mix thoroughly until all ingredients are well combined. Refrigerate until ready to serve.
- Fry Rice Rectangles: After the rice has chilled, remove it from the fridge and cut it into 16 even rectangles. Heat vegetable oil in a pan over medium heat. Fry each rice rectangle until both sides are golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Assemble the Salmon Crispy Rice: Place a slice of avocado on each crispy rice piece. Top with a generous spoonful of the salmon mixture, followed by a slice of jalapeño. Sprinkle with toasted black and white sesame seeds. Serve immediately to enjoy the crispy texture and fresh flavors.
Notes
- Use sushi-grade salmon to ensure safety and optimal taste when consuming raw fish.
- Chilling the rice is essential for firm pieces that hold together when frying.
- Adjust the amount of sriracha in the salmon mixture to control the spice level.
- For a gluten-free option, use tamari instead of regular soy sauce.
- Serve immediately after assembling to keep the rice crispy.
