Description
Salmon Crispy Rice is a delicious Japanese-inspired appetizer featuring crispy fried sushi rice topped with spicy salmon, avocado, jalapeño, and sesame seeds. With a perfect balance of textures and flavors, this recipe is ideal for sushi lovers and a show-stopping addition to any gathering!
Ingredients
Units
Scale
- 3 cups cooked sushi rice (short grain)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Vegetable oil (for frying)
For the Spicy Salmon:
- 1 lb sushi-grade salmon, finely chopped
- 4 tablespoons Kewpie mayo
- 2 tablespoons sriracha
- 2 tablespoons scallions, chopped
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
For Serving:
- Sliced avocado
- Thinly sliced jalapeño
- Black and white sesame seeds (toasted)
Instructions
Prepare the Sushi Rice:
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Pour the mixture over the cooked sushi rice and stir until evenly combined.
- Transfer the rice to a baking pan lined with plastic wrap. Press the rice evenly into the pan, cover, and refrigerate for at least 4 hours or overnight.
2. Make the Spicy Salmon:
- Finely chop the sushi-grade salmon and place it in a bowl.
- Add Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil. Mix well and refrigerate until ready to serve.
3. Fry the Crispy Rice:
- Once the rice is chilled, cut it into 16 equal rectangles.
- Heat vegetable oil in a skillet over medium heat. Fry the rice rectangles until golden brown on both sides.
- Transfer to a paper towel-lined plate to drain excess oil and cool.
4. Assemble the Salmon Crispy Rice:
- Place a slice of avocado on each crispy rice piece.
- Top with a tablespoon of the spicy salmon mixture.
- Add a thin slice of jalapeño and sprinkle with toasted sesame seeds.
5. Serve:
- Arrange on a serving platter and enjoy immediately!
Notes
- Rice Preparation: Pressing the rice firmly in the pan ensures it holds its shape while frying.
- Make Ahead: Prepare the rice and salmon mixture in advance for quick assembly.
- Spice Level: Adjust sriracha to your preference.
