Description
Crispy rice with spicy salmon delivers restaurant-quality magic right in your kitchen. Grab some sushi-grade salmon, master a simple technique, and watch your guests go crazy for this trendy bite-sized sensation.
Ingredients
Scale
Base Ingredients:
- 3 cups sushi rice
- 1 lb sushi-grade salmon
- 4 tablespoons Kewpie mayo
Seasoning & Flavor Enhancers:
- 2 tablespoons sriracha
- 2 tablespoons rice vinegar
- 2 tablespoons scallions
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
Garnish & Finishing Ingredients:
- Vegetable oil
- 1 ripe avocado
- 1 jalapeño
- Black sesame seeds
- White sesame seeds
Instructions
- Blend rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until completely dissolved.
- Fold the vinegar mixture gently into your 3 cups cooked sushi rice, ensuring even distribution.
- Press the seasoned rice into a plastic wrap-lined baking dish, creating an even 1-inch thick layer.
- Refrigerate the rice for 4 hours or overnight to help it firm up perfectly for cutting and frying.
- Mix 1 lb finely chopped salmon with 4 tbsp Kewpie mayo, 2 tbsp sriracha, 2 tsp soy sauce, 2 tsp sesame oil, and 2 tbsp chopped scallions.
- Stir salmon mixture until ingredients are thoroughly combined and consistent.
- Remove chilled rice and slice into 16 uniform rectangular pieces.
- Pour enough vegetable oil into a non-stick skillet to reach ¼ inch deep and heat to 350°F.
- Carefully place rice rectangles into hot oil, cooking 2-3 minutes per side until edges turn deep golden brown and crispy.
- Transfer fried rice cakes to paper towels to drain excess oil.
- Spread a thin layer of smashed avocado on each crispy rice cake.
- Top each cake with a generous spoonful of spicy salmon mixture.
- Garnish with thinly sliced jalapeño and sprinkle with black and white sesame seeds.
- Serve immediately while rice remains hot and crisp.
Notes
- Prepare rice a day ahead for the best texture and easier handling when frying.
- Choose sushi-grade salmon to ensure food safety and the highest quality for raw fish preparation.
- Pat rice cakes completely dry before frying to achieve the crispiest golden exterior without splattering.
- Keep oil temperature consistent around 350°F for even browning and preventing greasy rice cakes.
- Replace salmon with cooked shrimp or tofu for alternative protein options that work beautifully in this recipe.
- Chill salmon mixture for at least 30 minutes to let flavors meld and firm up the texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salmon
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 5 g
- Sodium: 590 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 45 mg