Description
Salmon Crispy Rice is a delightful Japanese-inspired appetizer featuring perfectly fried sushi rice topped with a spicy, creamy salmon mixture, avocado slices, and a hint of jalapeno for a burst of flavor and texture.
Ingredients
Scale
Crispy Rice
- 3 cup Cooked Sushi Rice short grain rice
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil for frying
Spicy Salmon
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
Serving
- Sliced Avocado
- Jalapeno thinly sliced
- Black and White Sesame Seed toasted
Instructions
- Prepare the seasoned rice: 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.
- Make the spicy salmon mixture: 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 crispy 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 is essential for achieving the perfect texture for frying.
- Use sushi-grade salmon for the best flavor and safety when consuming raw fish.
