Description
This Salmon Crispy Rice recipe features short grain sushi rice formed into crispy fried rectangles topped with a spicy salmon mixture, avocado, jalapeno, and toasted sesame seeds for a fresh and flavorful appetizer or snack.
Ingredients
Units
Scale
For the Rice
- 3 cup Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil (for frying)
For the Spicy Salmon Topping
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
For Garnish
- Sliced Avocado
- Jalapeno (thinly sliced)
- Black and White Sesame Seed (toasted)
Instructions
- Prepare the Rice Mixture: In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
- Chill the Rice: Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
- Prepare Spicy Salmon: Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
- Fry the Rice: Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
- Assemble and Serve: Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.
Notes
- Letting the rice chill for at least 4 hours or overnight helps it firm up for frying.
- Use sushi-grade salmon for best safety and flavor.
