Salmon Crispy Rice
Salmon Crispy Rice is a delightful fusion of textures and flavors that elevates any dining experience. This innovative dish features crispy fried sushi rice topped with fresh, sushi-grade salmon and a creamy, spicy sauce. Perfect for parties or casual dinners, it’s visually stunning when garnished with vibrant slices of avocado and jalapeno. Whether you are serving it as an elegant appetizer or as a main course, Salmon Crispy Rice will impress your guests and tantalize their taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 pieces 1x
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 3 cups cooked sushi rice (short grain)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- Vegetable oil (for frying)
- 1 lb sushi-grade salmon
- 4 tbsp Kewpie mayo
- 2 tbsp Sriracha
- 2 tbsp scallion
- 2 tsp soy sauce
- 2 tsp sesame oil
- Sliced avocado
- Thinly sliced jalapeno
Instructions
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
- Mix the vinegar mixture into the cooked sushi rice until well incorporated.
- Transfer the seasoned rice to a baking pan lined with plastic wrap. Press down gently to even out the surface.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once chilled, heat vegetable oil in a frying pan over medium heat.
- Cut the chilled rice into squares and fry until golden brown on each side.
- Prepare the topping by mixing Kewpie mayo, Sriracha, scallion, soy sauce, and sesame oil in a bowl.
- Top each crispy rice piece with sliced salmon and drizzle with the sauce mixture.
- Garnish with sliced avocado and jalapeno.
Nutrition
- Serving Size: 1 square (50g)
- Calories: 140
- Sugar: 2g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://cookingwithmia.com/salmon-crispy-rice/