Crispy Rice with Spicy Salmon
User Reviews
5
Crispy Rice with Spicy Salmon
Description
The Crispy Rice with Spicy Salmon recipe starts with sushi rice seasoned with a sweet and tangy vinegar mixture, giving it a subtle flavor characteristic of sushi preparations. Once cooked and chilled firmly, the rice is cut and fried in neutral oil to develop a crisp golden crust, adding a crunchy texture to the dish.
The spicy salmon topping features fresh, sushi-grade salmon that is finely chopped and combined with a blend of mayonnaise, sriracha, soy sauce, toasted sesame oil, and green onion. This creates a creamy, mildly spicy seafood mixture that contrasts well with the crispy rice base. Additional garnishes such as avocado slices, jalapeño, white sesame seeds, and sweet chili sauce add freshness and warmth when serving.
This recipe suits cooks interested in sushi-inspired dishes that offer both texture and a flavorful bite. It requires planning ahead to chill the rice thoroughly to ensure it holds its shape during frying. The method highlights sushi-grade salmon safely prepared by topping rather than raw slices, combined with a condiment-style mixture for easy handling and good flavor distribution.
Careful freezing of the rice before frying ensures the blocks hold together without falling apart. Selecting previously frozen, sushi-grade salmon is recommended to reduce parasite risk, maintaining food safety when preparing raw-style fish components.
Ingredients
Crispy Rice:
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoon kosher salt
- neutral high-heat oil, for frying
Spicy Salmon:
- 1 pound salmon skin removed, sushi-grade
- 2 tablespoons mayonnaise or regular mayo, kewpie brand
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil plus more for drizzling, toasted
- 1 green onion finely chopped, stalk
For Serving:
- 1 avocado peeled, pitted, and thinly sliced
- 1 jalapeño thinly sliced
- white sesame seeds for sprinkling, toasted
- sweet chili sauce for drizzling
Instructions
To Make the Rice:
- Rinse and cook rice according to the package.
- While the rice is cooking, prepare the sushi vinegar. In a small saucepan, over medium-low heat, whisk together the rice vinegar, sugar, and kosher salt and heat until the sugar and salt have dissolved. Pour over the cooked rice and fan with a rice paddle to evenly coat the rice.
- Line an 8-by-8-inch baking pan with a piece of plastic wrap. Gently and evenly press the rice into the pan then cover with another piece of plastic wrap. The goal is an even layer that is bound together but not squished and mushy. Place the pan in the freezer for 3 hours to firm up.
To Make the Spicy Salmon:
- While the rice is chilling, make the spicy salmon mixture. Chop the salmon into small, ¼-inch cubes and place them in a bowl. Mix the salmon with the mayo, sriracha, soy sauce, 1 teaspoon toasted sesame oil, and green onion, and toss until well combined. Cover the bowl with plastic wrap and refrigerate until ready to use.
To Fry Up the Crispy Rice:
- Once the rice has firmed up enough to slice easily, cut into 18 rectangles, 6 columns by 3 rows.
- Set a wide-rimmed pan or pot over medium heat and fill with oil until about ½-inch depth. When hot, in three or more batches, fry the rice blocks until golden brown and crispy, about 1 to 2 minutes on each side. If the rice is browning too quickly, reduce the heat. Use a spider or a slotted spoon to remove the rice blocks and place them on a paper towel-lined plate to cool.
To Assemble:
- Once the rice has cooled to room temperature, top each block with a slice of avocado, a spoonful of spicy salmon, a jalapeño slice, a drizzle of toasted sesame oil, a drizzle of sweet chili sauce, and some toasted sesame seeds. Serve immediately.
Notes
- Freeze the pressed rice until firm to make cutting and frying easier and keep the pieces intact.
- Use salmon that is previously frozen to eliminate parasites and ensure safety when serving raw-style fish.
- If sushi-grade salmon is unavailable, confirm with your fishmonger before use.
- Kewpie mayonnaise can be substituted with regular mayonnaise without greatly affecting flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pieces
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 155kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 15mg | 5% |
| Sodium | 310mg | 13% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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