Description
Salmon Crispy Rice is a delicious Japanese-inspired appetizer featuring sushi-grade salmon mixed with spicy mayo atop crispy fried sushi rice squares, garnished with avocado, jalapeño, and toasted sesame seeds. This dish offers a delightful contrast of textures and flavors, combining creamy, spicy, and crunchy elements perfect for entertaining or a flavorful snack.
Ingredients
Rice and Seasoning
- 3 cups cooked sushi rice (short grain rice)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- Vegetable oil for frying
Salmon Topping
- 1 lb sushi-grade salmon
- 4 tbsp Kewpie mayo
- 2 tbsp sriracha
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tbsp scallion, chopped
Garnishes
- Sliced avocado
- Jalapeño, thinly sliced
- Black and white sesame seeds, toasted
Instructions
- Prepare the seasoned rice: In a small mixing bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved. Pour this mixture evenly over the cooked sushi rice and gently mix until all the rice is well seasoned.
- Chill the rice: Transfer the seasoned rice to a baking pan lined with plastic wrap. Press the rice gently to create an even layer. Cover and refrigerate for at least 4 hours or overnight to firm up.
- Make the salmon mixture: Chop the sushi-grade salmon into small pieces and place them in a bowl. Add Kewpie mayo, sriracha, soy sauce, chopped scallions, and sesame oil. Mix thoroughly to combine and refrigerate until ready to assemble.
- Fry the rice squares: Remove the chilled rice from the fridge and cut it into 16 rectangular pieces. Heat vegetable oil in a pan over medium heat. Fry the rice pieces until both sides turn golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels to remove excess oil.
- Assemble the crispy rice bites: Top each crispy rice piece with a slice of avocado, a tablespoon of the spicy salmon mixture, and a thin slice of jalapeño. Finish by sprinkling with toasted black and white sesame seeds. Serve immediately for optimal texture and flavor.
Notes
- For best results, use sushi-grade salmon to ensure freshness and safety.
- Chilling the rice is essential for shaping and frying; do not skip this step.
- You can adjust the spice level by adding more or less sriracha and jalapeño according to your preference.
- This dish is best served immediately after assembling to maintain crispiness.
- Leftover crispy rice can be reheated briefly in a hot pan but may lose some crispiness.
