Description
This Crispy Rice with Spicy Salmon recipe features perfectly cooked sushi rice formed into crispy squares, topped with a spicy, creamy salmon mixture. It’s a delightful combination of textures and flavors, balancing the crunch of the fried rice with the rich, spicy salmon topping. Ideal as an appetizer or light meal, this dish brings together Japanese-inspired ingredients and bold heat in every bite.
Ingredients
Scale
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 sushi-grade salmon, skin removed
- 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
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
- Cook the Rice: Rinse 2 cups of short grain sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker for perfectly sticky rice.
- Season the Rice: While the rice is still warm, combine 3 tablespoons rice vinegar, 3 tablespoons granulated sugar, and 1 ½ teaspoons kosher salt in a small bowl and mix until dissolved. Gently fold this mixture into the cooked rice, ensuring even seasoning without mashing the grains. Let the rice cool to room temperature.
- Form and Chill the Rice Squares: Press the cooled rice firmly into a rectangular or square layer on a baking sheet lined with parchment paper, about ¾ inch thick. Refrigerate for at least 30 minutes to firm up, which helps in achieving better crispiness.
- Cut and Fry the Rice: After chilling, cut the rice layer into squares or rectangles. Heat neutral high-heat oil (such as vegetable or canola oil) in a deep skillet or frying pan over medium-high heat. Fry the rice squares in batches until golden brown and crispy on all sides, about 2-3 minutes per side. Drain on paper towels and keep warm.
- Prepare the Spicy Salmon Mixture: Finely dice 1 pound sushi-grade salmon and place in a mixing bowl. Add 2 tablespoons Kewpie mayo, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 finely chopped green onion. Mix gently until well combined and creamy. Adjust seasoning to taste.
- Assemble the Crispy Rice Bites: Spoon a generous amount of the spicy salmon mixture onto each crispy rice square. Drizzle with a little additional toasted sesame oil.
- Garnish and Serve: Top the bites with thin slices of avocado and jalapeño. Sprinkle toasted white sesame seeds over the top and drizzle with sweet chili sauce for added sweetness and heat. Serve immediately to enjoy the contrast of textures.
Notes
- Use sushi-grade salmon to ensure safety when serving raw fish.
- Make sure the rice is well chilled and firm before frying to prevent it from falling apart.
- Adjust the amount of sriracha to control the heat level of the spicy salmon topping.
- You can substitute Kewpie mayo with regular mayonnaise if it’s unavailable.
- For a gluten-free version, use gluten-free soy sauce.
Keywords: crispy rice, spicy salmon, sushi rice, appetizer, Japanese, Kewpie mayo, sriracha, fried rice bites