Spicy Salmon Crispy Rice
Crispy golden sushi rice topped with spicy salmon, creamy sauce, and sesame seeds. A restaurant-style appetizer that’s easy to make at home.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Boiling, Freezing, Deep Frying
- Cuisine: Japanese-Inspired Fusion
Ingredients
For the Sushi Rice
2 cups sushi rice or Japanese short-grain rice, rinsed
3 cups water
1 teaspoon salt
2 teaspoons sugar
2 tablespoons rice wine vinegar
Vegetable or canola oil, for frying
For the Spicy Salmon
1 pound sushi-grade salmon, finely chopped
1/4 cup Kewpie mayonnaise
2 tablespoons sriracha (or more to taste)
1 tablespoon soy sauce
1 tablespoon sesame oil
Pinch of sugar
1/4 cup green onions, finely sliced
Garnish
Thinly sliced jalapeño (optional)
Toasted sesame seeds
Instructions
Prepare the Spicy Salmon
Finely chop the sushi-grade salmon and place it in a bowl.
In a separate bowl, combine mayonnaise, sriracha, soy sauce, sesame oil, sugar, and green onions.
Pour the sauce over the salmon and mix well.
Refrigerate until ready to serve.
Cook the Rice
Rinse the sushi rice thoroughly until the water runs clear.
Cook according to package instructions using a stovetop or rice cooker.
Season the Rice
In a small bowl, whisk together the salt, sugar, and rice wine vinegar.
Pour the mixture over the cooked rice and gently fold until evenly combined.
Freeze the Rice
Line a sheet pan or tray with plastic wrap.
Spread the rice evenly into a compact layer.
Cover with additional plastic wrap.
Freeze for at least 2 hours or overnight for best results.
Fry the Rice
Remove the rice from the freezer and cut into rectangles, squares, or circles.
Heat oil in a deep pot until hot.
Fry the rice pieces until golden brown and crispy.
Transfer to paper towels to drain and cool slightly.
Assemble
Spoon the spicy salmon mixture onto each crispy rice piece.
Garnish with toasted sesame seeds and a slice of jalapeño if desired.
Serve immediately.
Notes
Use only sushi-grade salmon for safe raw consumption.
Freezing the rice thoroughly helps it hold its shape while frying.
Adjust the sriracha level to your preferred spice level.
Kewpie mayonnaise provides the best authentic flavor, but regular mayonnaise can be substituted.
For extra crunch, fry the rice until deeply golden brown.
Find it online: http://elladishes.com/spicy-salmon-crispy-rice/
