Description
Salmon Crispy Rice is a delightful Japanese-inspired appetizer featuring crunchy pan-fried sushi rice rectangles topped with a spicy, creamy salmon mixture, sliced avocado, jalapeno, and toasted black and white sesame seeds. This recipe balances textures and flavors beautifully for a perfect party snack or light meal.
Ingredients
Units
Scale
Crispy Rice
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil for frying (about 1 cup)
Spicy Salmon
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion, finely chopped
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
Serving
- Sliced Avocado
- Jalapeno, thinly sliced
- Black and White Sesame Seeds, toasted
Instructions
- Prepare the Sushi Rice: In a small mixing bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are fully dissolved. Pour this mixture over the cooked sushi rice and mix gently yet thoroughly until the rice is evenly coated.
- Chill the Rice: Transfer the seasoned rice to a baking pan lined with plastic wrap. Gently press and spread the rice evenly into a flat layer. Cover and refrigerate for at least 4 hours or ideally overnight to allow the rice to firm up for frying.
- Make the Spicy Salmon Mixture: Chop the sushi-grade salmon into small pieces. In a bowl, combine the diced salmon with Kewpie mayo, sriracha, soy sauce, finely chopped scallions, and sesame oil. Mix well to coat all the salmon. Cover and chill in the refrigerator until ready to assemble.
- Cut and Fry the Rice: After chilling, lift the rice out of the pan using the plastic wrap and cut it into 16 even rectangles. Heat vegetable oil in a pan over medium heat. Fry the rice pieces, turning gently, until both sides are crispy and golden brown, about 3-4 minutes per side. Remove and drain on paper towels to absorb excess oil.
- Assemble and Serve: Top each crispy rice rectangle with a slice of avocado, a generous spoonful of the spicy salmon mixture, and slices of fresh jalapeno. Finish with a sprinkle of toasted black and white sesame seeds. Serve immediately to enjoy the contrast of crispy and creamy textures.
Notes
- Using sushi-grade salmon is important for safety since it is eaten raw in this recipe.
- Chilling the rice thoroughly helps it hold together better when frying to achieve a perfect crisp.
- Adjust the amount of sriracha in the spicy salmon mixture to your preferred spice level.
- For a dairy-free option, ensure the mayo used is egg-free or substitute with vegan mayo.
- Serve immediately after assembly to keep the rice crispy and the avocado fresh.
Nutrition
- Serving Size: 1 crispy rice piece with topping (approx. 65g)
- Calories: 150 kcal
- Sugar: 1.5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
