Salmon Crispy Rice (Printer-Friendly)
Crispy sushi rice squares topped with spicy salmon, avocado, and sesame seeds for an elegant appetizer or snack.
# What You'll Need:
→ Sushi Rice Base
01 - 1 cup sushi rice, rinsed thoroughly
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon sea salt
→ For Frying
06 - 2 tablespoons neutral oil (vegetable or canola)
→ Spicy Salmon Topping
07 - 6 oz sushi-grade salmon, finely diced
08 - 1 1/2 tablespoons mayonnaise (Japanese Kewpie preferred)
09 - 1 teaspoon sriracha hot sauce
10 - 1 teaspoon soy sauce
11 - 1 teaspoon finely chopped green onion
12 - 1/2 teaspoon toasted sesame oil
13 - Pinch of salt
→ Toppings & Garnish
14 - 1 small avocado, thinly sliced
15 - 1 teaspoon toasted sesame seeds
16 - Microgreens or fresh chives
17 - Soy sauce for serving
# How to Make It:
01 - Combine rinsed sushi rice and water in a saucepan. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes to complete steaming.
02 - Whisk rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold seasoning into warm rice using a cutting motion. Spread rice on a baking sheet to cool to room temperature.
03 - Moisten hands with water to prevent sticking. Form cooled rice into 12 compact rectangular or oval pieces, approximately 2 inches long and 3/4 inch thick. Arrange on a parchment-lined baking sheet.
04 - Refrigerate shaped rice for 20 minutes until firm. Cold rice maintains shape better during frying and develops superior texture.
05 - Combine diced salmon, mayonnaise, sriracha, soy sauce, green onion, sesame oil, and salt in a medium bowl. Mix gently to incorporate. Refrigerate until assembly time.
06 - Heat neutral oil in a large nonstick skillet over medium-high heat. Fry rice pieces in batches, cooking 2 to 3 minutes per side until golden brown and crispy throughout. Transfer to paper towels to drain excess oil.
07 - Place avocado slice on each crispy rice cake. Top with generous spoonful of spicy salmon mixture. Sprinkle with toasted sesame seeds and microgreens or chives.
08 - Arrange on serving platter with small bowl of soy sauce for dipping. Enjoy while rice remains crisp and salmon is cold.
# Expert Advice:
01 -
- The contrast between shattering crispy rice and cool, creamy spicy salmon hits every texture crave at once
- They look like something from a high-end restaurant but come together in under an hour with basic pantry staples
02 -
- The rice must be completely cool before shaping, or it will fall apart in the pan
- Work quickly when assembling because the crispy texture starts softening after about 5 minutes
03 -
- Wet your hands between shaping each rice cake to prevent sticking
- Let the fried rice drain on a wire rack instead of paper towels for maximum crunch