Description
Salmon Crispy Rice brings together golden, pan-seared salmon perched atop perfectly crisped sushi rice for a delightful bite that combines textures and flavors from Japanese cuisine. Each forkful delivers a satisfying crunch with tender fish that makes your dinner feel like a restaurant-quality experience right at home.
Ingredients
Scale
Main Ingredients:
- 1 lb Sushi-grade Salmon
- 3 cup Cooked Sushi Rice
Binding and Flavor Ingredients:
- 4 tablespoons Kewpie Mayo
- 2 tablespoons Sriracha
- 2 tablespoons Rice Vinegar
- 2 teaspoons Soy Sauce
- 2 teaspoons Sesame Oil
- 1 tablespoon Sugar
- 1 teaspoon Salt
Garnish and Frying Ingredients:
- Vegetable Oil for frying
- 2 tablespoons Scallion
- Sliced Avocado
- Jalapeno
- Black and White Sesame Seed
Instructions
- Blend 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt into 3 cups warm cooked sushi rice. Press mixture firmly into compact 2-inch round patties using wet hands.
- Heat ¼ cup vegetable oil in a large skillet over medium-high heat at 375°F. Carefully place rice patties into hot oil, cooking 3-4 minutes per side until golden brown and crisp edges develop.
- In a separate mixing bowl, whisk 4 tablespoons Kewpie mayo, 2 tablespoons sriracha, 2 tablespoons finely chopped scallions, 2 teaspoons soy sauce, and 2 teaspoons sesame oil until smooth.
- Slice 1 pound sushi-grade salmon into thin ¼-inch pieces. Gently fold salmon into prepared spicy mayo mixture, ensuring each piece gets evenly coated.
- Transfer crispy rice patties to serving plate. Top each patty with a generous portion of spicy salmon mixture.
- Garnish with ½ sliced avocado, thinly sliced jalapeno rings, and sprinkle 1 teaspoon toasted black and white sesame seeds over the top.
Notes
- Check rice temperature before forming patties to ensure they hold together without falling apart during frying.
- Use sushi-grade salmon and keep it chilled until just before mixing to maintain food safety and best texture.
- Choose a neutral oil with high smoke point like canola for frying rice patties to achieve maximum crispiness without burning.
- For gluten-free version, swap soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salmon
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4 to 6
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 45 mg