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Salmon Crispy Rice

Spicy Salmon Crispy Rice Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup sushi rice
  • 1 ¼ cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt
  • ¼ cup neutral oil
  • 8 oz sashimi-grade salmon
  • 2 tbsp mayonnaise
  • 1 to 2 tbsp sriracha
  • 1 ½ tsp soy sauce
  • ½ tsp sesame oil
  • 2 green onions
  • 1 small avocado
  • ½ jalapeño
  • 1 tsp sesame seeds

Method
 

  1. Rinse sushi rice, cook with water, then fold in vinegar, sugar, and salt. Press into a parchment-lined 8-inch dish, chill 30 minutes until firm.
  2. Dice salmon, mix with mayo, sriracha, soy sauce, and sesame oil, then fold in most of the green onions. Chill.
  3. Cut chilled rice into rectangles. Heat oil in a skillet over medium-high, fry rice cakes 3 to 4 minutes per side until deep golden.
  4. Top hot rice cakes with avocado slices and a spoonful of spicy salmon mixture, working quickly so they stay crisp.
  5. Drizzle with extra sriracha and mayo, garnish with reserved onion, sesame seeds, and jalapeño. Serve immediately.

Notes

The 30-minute chill time for the rice block is not included in the prep figures above. Use sashimi-grade salmon if you plan to serve it raw; the fish counter can help you pick one. Shaping the rice with damp hands makes a cleaner block and fewer sticky fingers.