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Crispy Rice with Spicy Salmon Recipe

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4.1 from 7 reviews

Crispy Rice with Spicy Salmon is a delightful fusion appetizer featuring crunchy fried sushi rice topped with a creamy, spicy salmon mixture. This recipe combines the comforting texture of crispy rice with fresh, flavorful salmon dressed in a zesty mayo and sriracha blend, finished with avocado, jalapeño, and sesame seeds for a perfect balance of heat and creaminess.

  • Total Time: 4 hours 20 minutes
  • Yield: 18 servings

Ingredients

Rice

  • 2 cups short grain rice (sushi rice)
  • 3 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons kosher salt

Frying Oil

  • Neutral high-heat oil (for frying, about ½-inch depth)

Spicy Salmon Topping

  • 1 pound sushi-grade salmon, skin removed, chopped into ¼-inch cubes
  • 2 tablespoons Kewpie mayo (or regular mayo)
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil (plus more for drizzling)
  • 1 stalk green onion, finely chopped

Garnishes

  • 1 avocado, peeled, pitted, and thinly sliced
  • 1 jalapeño, thinly sliced
  • Toasted white sesame seeds (for sprinkling)
  • Sweet chili sauce (for drizzling)

Instructions

  1. Prepare the Rice: Rinse the sushi rice thoroughly and cook it according to the package instructions until tender.
  2. Make the Sushi Vinegar: In a small saucepan over medium-low heat, whisk together rice vinegar, sugar, and kosher salt until the sugar and salt dissolve. Pour this mixture evenly over the hot, cooked rice. Use a rice paddle to fan and coat the rice evenly without mashing the grains.
  3. Shape the Rice: Line an 8-by-8-inch baking pan with plastic wrap. Gently press the seasoned rice evenly into the pan, ensuring it is compact but not squished. Cover with another piece of plastic wrap and place in the freezer for 3 hours until firm.
  4. Prepare the Spicy Salmon: While the rice chills, chop the salmon into ¼-inch cubes and place in a bowl. Add Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and chopped green onion. Toss to combine thoroughly and cover with plastic wrap. Refrigerate until needed.
  5. Fry the Crispy Rice: Heat a wide-rimmed pan or pot over medium heat and add neutral oil to about ½-inch depth. Once hot, remove rice from freezer and cut into 18 rectangles (6 columns by 3 rows). Fry rice blocks in batches for 1 to 2 minutes per side until golden brown and crispy. Adjust heat if rice browns too fast. Remove with a slotted spoon and drain on paper towels.
  6. Assemble the Crispy Rice: Let fried rice cool to room temperature. Top each crisp rice block with a slice of avocado, a spoonful of the spicy salmon mixture, a jalapeño slice, a drizzle of toasted sesame oil, a drizzle of sweet chili sauce, and a sprinkle of toasted sesame seeds. Serve immediately.

Notes

  • Use sushi-grade salmon to ensure freshness and safety for raw consumption.
  • Make sure to crisp the rice well for the best texture contrast with the soft salmon topping.
  • Adjust sriracha amount to control the spiciness level according to preference.
  • Cooling the fried rice to room temperature prevents the toppings from wilting or melting.
  • This dish is best served fresh to maintain the crispiness of the rice.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese Fusion

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