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Salmon Crispy Rice

Crispy Rice with Spicy Salmon: Irresistibly Crunchy Delight

This Salmon Crispy Rice is a crispy and creamy fusion appetizer that combines crunchy rice with spicy salmon, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 16 pieces
Course: Appetizers
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice Base
  • 2 cups Cooked Sushi Rice Short grain rice for stickiness
  • 3 tablespoons Rice Vinegar Apple cider vinegar can be a substitute
  • 2 tablespoons Sugar Granulated sugar recommended
  • 1 teaspoon Salt Sea salt offers a different flavor
For the Crispy Texture
  • 1 cup Vegetable Oil Canola or peanut oil can be used
For the Spicy Salmon Topping
  • 8 ounces Sushi-grade Salmon Ensure it's sushi-grade
  • 3 tablespoons Kewpie Mayo Regular mayo can be used
  • 1 tablespoon Sriracha Adjust to taste
  • 2 tablespoons Scallions Chives can be a substitute
  • 1 tablespoon Soy Sauce Tamari is a gluten-free option
  • 1 teaspoon Sesame Oil Toasted sesame oil preferred
For the Garnish
  • 1 whole Sliced Avocado Optional for lighter dish
  • 1 piece Jalapeno Use cucumber for a milder option
  • 1 tablespoon Black and White Sesame Seeds Optional garnish

Equipment

  • Mixing Bowl
  • Baking Pan
  • Knife
  • large skillet
  • paper towels

Method
 

Preparation Steps
  1. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Pour over cooked sushi rice and stir gently.
  2. Transfer seasoned rice to a baking pan lined with plastic wrap, press down evenly, and cover with more plastic. Refrigerate for at least 4 hours.
  3. Chop sushi-grade salmon into small pieces, mix in a bowl with Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil. Refrigerate until needed.
  4. Cut the rice into 16 rectangular pieces.
  5. Heat vegetable oil in a skillet over medium heat, fry rice rectangles for 3-4 minutes per side until golden brown, and drain excess oil on paper towels.
  6. On each crispy rice rectangle, layer a slice of avocado, a spoonful of spicy salmon mixture, and a jalapeno slice.
  7. Sprinkle with sesame seeds and serve immediately while warm and crispy.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 1 day; for freezing, wrap in plastic and store in a freezer bag for up to 1 month.

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