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Crispy Rice with Spicy Salmon Recipe

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★★★★★

4.8 from 276 reviews

This Crispy Rice with Spicy Salmon recipe features perfectly fried sushi rice cakes topped with a creamy and spicy salmon mixture. The dish combines crispy texture with rich, flavorful salmon infused with sriracha, mayo, and sesame oil, garnished with fresh avocado, jalapeño, and toasted sesame seeds for a delightful and visually stunning appetizer or main course.

Ingredients

Scale

Crispy Rice

  • 2 cups short grain rice (sushi rice)
  • 3 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons kosher salt
  • Neutral high-heat oil, for frying (such as vegetable or canola oil)

Spicy Salmon

  • 1 pound sushi-grade salmon, skin removed
  • 2 tablespoons Kewpie Mayo or regular mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil, plus more for drizzling
  • 1 stalk green onion, finely chopped

For Serving

  • 1 avocado, peeled, pitted, and thinly sliced
  • 1 jalapeño, thinly sliced
  • Toasted white sesame seeds, for sprinkling
  • Sweet Chili Sauce, for drizzling

Instructions

  1. Cook the rice: Rinse the short grain rice under cold water until water runs clear. Cook the rice according to package instructions or in a rice cooker until tender. Once cooked, let it cool slightly.
  2. Season the rice: In a small bowl, mix rice vinegar, granulated sugar, and kosher salt until dissolved. Gently fold this mixture into the warm rice to infuse it with flavor. Spread the rice onto a baking sheet to cool completely.
  3. Form and fry crispy rice cakes: Once the rice is cooled and sticky, divide the rice into small palm-sized rectangles or squares, pressing firmly to compact them. Heat neutral high-heat oil in a skillet over medium-high heat. Fry each rice cake for about 3-4 minutes on each side until golden and crispy. Drain on paper towels and keep warm.
  4. Prepare the spicy salmon topping: Dice the sushi-grade salmon into small cubes. In a bowl, combine salmon, Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and chopped green onion. Mix gently until well incorporated.
  5. Assemble the dish: Place the crispy rice cakes on a serving platter. Spoon a generous amount of the spicy salmon mixture on top of each rice cake.
  6. Garnish and serve: Arrange thin slices of avocado and jalapeño next to or on top of the salmon. Sprinkle toasted white sesame seeds over the dish and drizzle additional toasted sesame oil and sweet chili sauce to taste. Serve immediately to enjoy the crispy texture and fresh flavors.

Notes

  • Use sushi-grade salmon to ensure freshness and safety since it is consumed raw.
  • If you do not have Kewpie mayo, regular Japanese or regular mayonnaise can be substituted.
  • Adjust the amount of sriracha to control the spice level of the salmon topping.
  • Fry the rice cakes in batches to avoid overcrowding the pan for even crispness.
  • This dish is best served immediately to enjoy the contrast of crispy rice and creamy salmon.
  • For a gluten-free version, use gluten-free soy sauce.

Keywords: crispy rice, spicy salmon, sushi rice, appetizer, Japanese recipe, fried rice cakes, Kewpie mayo, sriracha, avocado, sesame seeds

Find it online: https://busyrecipe.com/crispy-rice-with-spicy-salmon-recipe/