Description

Salmon Crispy Rice is a sushi-inspired dish featuring crispy, golden-fried rice topped with creamy, spicy salmon. This fun and flavorful appetizer or snack combines crunchy rice with smooth, spicy salmon for a delightful fusion of textures and tastes.

Ingredients

For the Crispy Rice:

3 cups Cooked Sushi Rice (short grain rice)

2 tbsp Rice Vinegar

1 tbsp Sugar

1 tsp Salt

Vegetable Oil for frying

For the Spicy Salmon:

1 lb Sushi-grade Salmon

4 tbsp Kewpie Mayo

2 tbsp Sriracha

2 tbsp Scallion

2 tsp Soy Sauce

2 tsp Sesame Oil

For Serving:

Sliced Avocado

Jalapeno, thinly sliced

Black and White Sesame Seeds (toasted)

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Instructions

In a small mixing bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely. Pour this mixture over the cooked sushi rice and mix gently to combine.
Transfer the rice to a baking pan lined with plastic wrap. Press the rice evenly into the pan. Cover the pan and refrigerate for at least 4 hours or overnight to allow the rice to firm up.
Chop the sushi-grade salmon into small pieces and transfer it to a bowl. Add the Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil to the salmon. Stir well to combine and set the mixture aside in the fridge until ready to use.
Once the rice has chilled and firmed up, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat. Fry the rice rectangles until both sides are golden brown and crispy, about 2-3 minutes per side. Remove the crispy rice from the pan and place it on a paper towel to drain any excess oil.
Top each crispy rice rectangle with a slice of avocado, a tablespoon of the spicy salmon mixture, and a slice of jalapeno. Sprinkle with toasted black and white sesame seeds. Serve immediately.

Notes

If you prefer less spice, reduce or omit the sriracha in the salmon mixture, or replace it with a milder sauce like sweet soy sauce.
For a vegetarian version, replace the spicy salmon with mashed avocado or pickled vegetables.
Store leftover rice in the fridge for up to 2 days, and reheat it in a skillet to crisp it up again before serving.
Serve with a side of miso soup, edamame, or a light sesame salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer, Snack
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4g
Sodium: 330mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 8g
Cholesterol: 35mg