Description
Salmon Crispy Rice is a delightful appetizer featuring crispy pan-fried sushi rice topped with a spicy, creamy mix of sushi-grade salmon, mayo, and sriracha. Garnished with avocado, jalapeño, and toasted sesame seeds, this recipe offers a perfect balance of textures and flavors that are both elegant and easy to prepare within 30 minutes.
Ingredients
Scale
Rice Mixture
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
Salmon Topping
- 1 lb Sushi-grade Salmon, chopped into small pieces
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
- 2 tbsp Scallion, chopped
For Frying and Garnishing
- Vegetable Oil for frying (about ¼ to ½ cup as needed)
- Sliced Avocado (for topping)
- Jalapeño, thinly sliced (for topping)
- Black and White Sesame Seeds, toasted (for garnish)
Instructions
- Prepare the Rice: In a small mixing bowl, combine rice vinegar, sugar, and salt until dissolved. Pour this seasoning mixture over the cooked sushi rice and gently mix until the rice is evenly coated.
- Chill the Rice: Transfer the seasoned rice to a baking pan lined with plastic wrap. Press the rice firmly and evenly into the pan to form a compact layer. Cover and refrigerate for at least 4 hours or overnight to set.
- Make the Salmon Mixture: Chop the sushi-grade salmon into small pieces and place in a bowl. Add kewpie mayo, sriracha, soy sauce, chopped scallions, and sesame oil. Mix thoroughly until well combined. Keep refrigerated until ready to use.
- Fry the Crispy Rice: Remove the chilled rice from the fridge and cut it into 16 equal rectangles. Heat vegetable oil in a skillet over medium heat. Fry the rice pieces, turning carefully, until both sides become golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Assemble and Serve: Place a slice of avocado on each crispy rice rectangle, top with about a tablespoon of the spicy salmon mixture, and add a thin slice of jalapeño. Sprinkle generously with toasted black and white sesame seeds. Serve immediately for best texture and flavor.
Notes
- Chilling the rice helps it firm up, making it easier to cut and fry without falling apart.
- Adjust the amount of sriracha in the salmon mixture according to your preferred spice level.
- Use sushi-grade salmon to ensure freshness and safety for raw consumption.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- This recipe serves well as an appetizer or party finger food.
