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Crispy Sushi Rice with Spicy Salmon
5 from 6 votes

Crispy Sushi Rice with Spicy Salmon

This recipe for Crispy Sushi Rice with Spicy Salmon is a fun and unique spin on sushi. It features bite-sized, crunchy rice with a topping of spicy salmon, avocado, and jalapeno, perfect as an appetizer or light snack.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 2
Calories: 297 kcal
Course: Appetizer, Snacks
Cuisine: Asian

Ingredients

Rice:
  • 1 C sushi rice cooked
  • 2 teaspoon rice vinegar
  • ¼ teaspoon granulated sugar
Salmon topping:
  • 1 salmon canned
  • 1 tablespoon sriracha chili sauce
  • 1 teaspoon lime juice
  • 1 teaspoon sesame oil
  • 2 tablespoon mayonnaise Kewpie brand
  • salt to your taste
  • black pepper to your taste
  • 1 teaspoon sesame seeds
  • 1 tablespoon green onion chopped
Garnish:
  • ½ avocado
  • 1 jalapeño sliced

Instructions

Prepare the rice:
    Cup of Yum
  1. Cook the sushi rice in an electric rice cooker, or with your preferred method.
  2. In a medium saucepan, combine the rice vinegar and sugar and bring to a boil.
  3. Once rice is fully cooked and is still hot, carefully drizzle in the rice vinegar-sugar mixture and mix with a rice paddle.
  4. Cool the rice slightly.
  5. Place the rice onto a work surface lined with plastic wrap or parchment paper and shape into a flat rectangle.
  6. Tip: Use a rolling pin to flatten the rice down.
  7. Chill the rice in the fridge for a few hours or in the freezer for an hour, until firm.
  8. Remove from fridge or freezer and cut into small bite-sized pieces, about 1.5" in size.
  9. In the meantime, heat a frying pan over medium high heat.
  10. Pour in vegetable oil and heat to a temperature of 425F.
  11. Add the rice clusters into the oil and pan fry for about 2-3 minutes on the first side, flip and fry for another 1-2 minutes on the second side, until golden brown and crisp.
  12. Remove with a slotted spoon and drain on paper towel.
Make the topping:
  1. In a bowl, combine canned salmon, sriracha, lime juice, sesame oil, kewpie mayonnaise, salt & black pepper, sesame seeds and green onions.
  2. Flake the salmon with a fork and mix the ingredients together.
Assemble:
  1. Place sliced avocado onto the crispy rice.
  2. Top with the salmon mixture.
  3. Garnish with sliced jalapeno and additional sesame seeds.

Nutrition Information

Calories 297kcal (15%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g (47%) Monounsaturated Fat 8g (40%) Trans Fat 0.03g (2%) Cholesterol 6mg (2%) Sodium 274mg (11%) Potassium 299mg (6%) Fiber 5g (20%) Sugar 1g (2%) Vitamin A 200IU (4%) Vitamin C 20mg (22%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 297

% Daily Value*

Calories 297kcal 15%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 21g 32%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 8g 40%
Trans Fat 0.03g 2%
Cholesterol 6mg 2%
Sodium 274mg 11%
Potassium 299mg 6%
Fiber 5g 20%
Sugar 1g 2%
Vitamin A 200IU 4%
Vitamin C 20mg 22%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.