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Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Salmon combines seasoned sushi rice and spicy salmon for a delightful dish.
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Prep Time 20 minutes
Cook Time 1 hour
Freezing Time for Rice 3 hours
Total Time 4 hours 20 minutes
Course Appetizer
Cuisine American, Japanese
Servings 18 pieces
Calories 155 kcal

Equipment

  • skillet or sauté pan
  • 8x8-inch baking pan
  • pair of tongs

Ingredients
  

Crispy Rice

  • 2 cups short grain rice sushi rice
  • 3 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1.5 teaspoons kosher salt
  • Neutral high-heat oil for frying

Spicy Salmon

  • 1 pound sushi-grade salmon skin removed
  • 2 tablespoons Kewpie mayo (or regular mayo)
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil plus more for drizzling
  • 1 stalk green onion finely chopped

For Serving

  • 1 medium avocado peeled, pitted, and thinly sliced
  • 1 medium jalapeño thinly sliced
  • Toasted white sesame seeds for sprinkling
  • Sweet Chili Sauce for drizzling

Instructions
 

To Make the Rice

  • Rinse and cook rice according to the package.
  • Prepare the sushi vinegar by whisking together rice vinegar, sugar, and kosher salt in a small saucepan over medium-low heat until dissolved. Pour over the cooked rice and fan to coat.
  • Line an 8x8-inch baking pan with plastic wrap and gently press the rice into the pan. Cover with another piece of plastic wrap and freeze for 3 hours.

To Make the Spicy Salmon

  • Chop the salmon into ¼-inch cubes and mix with mayo, sriracha, soy sauce, toasted sesame oil, and green onion. Cover and refrigerate until ready to use.

To Fry Up the Crispy Rice

  • Cut the rice into 18 rectangles. Heat oil in a wide pan and fry the rice blocks until golden brown and crispy, about 1 to 2 minutes on each side. Place on paper towel-lined plate.

To Assemble

  • Top each block of rice with avocado, spicy salmon, a jalapeño slice, drizzles of toasted sesame oil and sweet chili sauce, and sprinkle with sesame seeds. Serve immediately.

Notes

Be sure to freeze your rice until firm enough to cut; this helps with frying. If using fresh salmon, freeze it before use to kill parasites.

Nutrition

Serving: 12gCalories: 155kcalCarbohydrates: 21gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 15mgSodium: 310mgPotassium: 203mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 3mgCalcium: 6mgIron: 1mg
Keyword appetizer, Crispy Rice, easy recipe, home cooking, Spicy Salmon, sushi
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