Description
Salmon Crispy Rice is a delightful appetizer featuring golden, pan-fried sushi rice rectangles topped with a spicy, creamy mixture of sushi-grade salmon and flavorful seasonings. Garnished with fresh avocado, jalapeño slices, and sesame seeds, this dish combines crunchy textures with rich, zesty flavors for an irresistible bite-sized treat.
Ingredients
Scale
For the Crispy Rice:
- 3 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 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 ripe avocado, thinly sliced
- 1 jalapeño, thinly sliced
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Instructions
- Prepare the Crispy Rice: In a large bowl, season the cooked sushi rice by gently mixing in rice vinegar, sugar, and salt. Spread the rice out to cool to room temperature, then cover and refrigerate for at least 3 hours or overnight to firm up for easier handling.
- Shape and Fry the Rice: Once chilled, shape the rice into rectangular pieces about 2×3 inches. Heat the vegetable oil in a skillet over medium heat. Fry the rice rectangles for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare the Spicy Salmon Mixture: In a bowl, combine the finely chopped sushi-grade salmon with Kewpie mayonnaise, Sriracha sauce, soy sauce, sesame oil, and chopped scallions. Mix thoroughly to evenly coat the salmon with the spicy sauce.
- Assemble the Dish: Place each crispy rice rectangle on a serving plate. Top each with a generous spoonful of the spicy salmon mixture, spreading it evenly over the rice.
- Garnish and Serve: Garnish the topped rice with thin slices of avocado and jalapeño. Sprinkle black and white sesame seeds over the top. Serve immediately to enjoy the contrast of crispy rice and creamy salmon topping.
Notes
- Use sushi-grade salmon to ensure the safety and best flavor for raw consumption.
- Make sure the rice is properly chilled and firm before frying to achieve the best texture and prevent it from falling apart.
- If you prefer less heat, adjust the Sriracha quantity or omit jalapeño garnish.
- Kewpie mayonnaise provides a creamier and slightly sweeter profile but regular mayo works fine as a substitute.
- For best results, serve immediately after assembling to enjoy crispy rice texture.
