Description
Crispy rice with salmon brings together golden, crunchy rice and perfectly seared fish in one delightful bite. Fresh salmon nestled on a bed of crispy rice creates a simple yet satisfying meal that delivers restaurant-quality flavor right in your kitchen.
Ingredients
Scale
Salmon:
- 1 pound sushi-grade salmon, chopped
Rice:
- 3 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Toppings and Seasonings:
- 4 tablespoons Kewpie mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons scallions, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Vegetable oil for frying
- Sliced avocado
- Jalapeno, thinly sliced
- Black and white sesame seeds, toasted
Instructions
- Stir rice vinegar, sugar, and salt together until sugar dissolves completely. Pour mixture over warm sushi rice and blend thoroughly.
- Transfer rice to a plastic wrap-lined baking pan. Press gently into a uniform layer about ½ inch thick. Cover and refrigerate for 4-6 hours until firm.
- Dice 1 pound sushi-grade salmon into small ¼-inch cubes using a sharp knife. Work on a clean, chilled surface.
- Mix salmon with 4 tablespoons Kewpie mayonnaise, 2 tablespoons sriracha, 2 teaspoons soy sauce, 2 teaspoons sesame oil, and sliced scallions in a cold bowl.
- Remove chilled rice from refrigerator and slice into 16 rectangular pieces, approximately 2×3 inches each.
- Heat ¼ cup vegetable oil in a large skillet over medium-high heat at 375°F. Fry rice rectangles for 2-3 minutes per side until edges turn golden brown and crispy.
- Transfer crispy rice to paper towels to drain excess oil. Let cool for 1-2 minutes.
- Top each rice piece with a thin avocado slice, 1 tablespoon spicy salmon mixture, and a jalapeno sliver.
- Garnish with a sprinkle of black and white toasted sesame seeds. Serve immediately while rice remains crisp.
Notes
- Chill the rice mixture thoroughly for at least 4 hours, which helps it hold together and creates a perfectly crisp exterior when frying.
- Use sushi-grade salmon to ensure food safety and the best possible flavor for your raw fish topping.
- Cut rice pieces with a sharp, clean knife dipped in hot water to get neat, even rectangles that fry evenly.
- If avoiding raw fish, swap salmon for cooked shrimp or smoked salmon, keeping the spicy mayo mixture for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salmon
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 55 mg