Salmon Crispy Rice is a delicious and visually stunning dish that perfectly balances crispy textures with the rich, buttery taste of salmon. This popular Japanese-inspired recipe combines seasoned sushi rice, seared crispy edges, and fresh, flavorful toppings for an irresistible bite-sized treat. Whether served as an appetizer or a light meal, Salmon Crispy Rice is sure to impress with its delightful crunch and savory taste. The key to this dish lies in achieving perfectly crispy rice while maintaining a soft and chewy center, complemented by a flavorful salmon topping that brings everything together.
Ingredients:
- For the Crispy Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons cornstarch (optional, for extra crispiness)
- 3 tablespoons vegetable oil
- For the Spicy Salmon Topping:
- 6 ounces fresh salmon (sushi-grade)
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon lemon juice
- 1 teaspoon finely chopped green onions
- 1/2 teaspoon toasted sesame seeds
- For Garnishing:
- 1 avocado, thinly sliced or mashed (optional)
- Additional sesame seeds
- Chopped green onions
- Sliced jalapeños
- Drizzle of spicy mayo or eel sauce
Instructions:
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook it with 2 1/2 cups of water in a rice cooker or on the stovetop according to package instructions. Once cooked, transfer to a bowl.
- Season the Rice: In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in. Let the rice cool to room temperature.
- Shape the Rice: Line a baking pan with plastic wrap. Spread the rice evenly into a 1-inch thick layer and press it down firmly. Cover and refrigerate for at least 1 hour to firm up.
- Cut the Rice Blocks: Once chilled, remove the rice from the pan and cut it into small rectangular pieces (about 1.5 x 2 inches). Optionally, dust them lightly with cornstarch for extra crispiness.
- Crisp the Rice: Heat vegetable oil in a non-stick pan over medium heat. Fry the rice pieces for about 3-4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels.
- Prepare the Spicy Salmon Topping: Dice the sushi-grade salmon into small pieces. In a bowl, mix salmon with Japanese mayonnaise, sriracha, soy sauce, sesame oil, lemon juice, green onions, and sesame seeds. Adjust seasoning to taste.
- Assemble the Crispy Rice: Place a spoonful of the spicy salmon mixture on each crispy rice piece. If using, top with mashed avocado, a slice of jalapeño, extra sesame seeds, or a drizzle of spicy mayo for added flavor.
- Serve and Enjoy: Arrange the crispy rice bites on a serving plate and garnish with additional green onions. Serve immediately for the best texture and flavor.