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Crispy Rice with Spicy Salmon Recipe

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★★★★★

4.5 from 68 reviews

A delectable recipe featuring crispy fried sushi rice topped with a spicy, creamy salmon mixture. This dish combines a crunchy base with rich, flavorful spicy salmon, garnished with fresh avocado, jalapeño, and toasted sesame seeds, perfect as an appetizer or light meal.

Ingredients

Scale

Crispy Rice

  • 2 cups short grain rice (sushi rice)
  • 3 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons 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

  1. Cook the Rice: Rinse 2 cups of short grain sushi rice under cold water until water runs clear. Cook rice according to package instructions or in a rice cooker. Once cooked, transfer rice to a large bowl.
  2. Season the Rice: In a small bowl, mix 3 tablespoons rice vinegar, 3 tablespoons granulated sugar, and 1 ½ teaspoons kosher salt until dissolved. Gently fold this mixture into the cooked rice to season evenly. Let rice cool to room temperature.
  3. Form Rice Patties: With damp hands, shape the seasoned rice into small, compact rectangular or oval patties about 2-3 inches in size. Ensure they hold together firmly.
  4. Fry Rice Patties: Heat a generous amount of neutral, high-heat oil (such as vegetable or canola oil) in a skillet over medium-high heat. Once hot, fry the rice patties until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
  5. Prepare Spicy Salmon Mixture: Cut 1 pound sushi-grade salmon into small cubes. In a mixing bowl, combine salmon with 2 tablespoons Kewpie mayo, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and finely chopped green onion. Mix gently until well combined.
  6. Assemble the Crispy Rice with Spicy Salmon: Spoon a generous amount of the spicy salmon mixture over each crispy rice patty, drizzling additional toasted sesame oil over the top for flavor.
  7. Garnish and Serve: Top the assembled crispy rice and salmon with thinly sliced avocado and jalapeño. Sprinkle with toasted white sesame seeds and drizzle sweet chili sauce as desired for an extra kick. Serve immediately.

Notes

  • Use sushi-grade salmon to ensure the fish is safe to consume raw.
  • Pat the rice patties firmly to prevent them from falling apart during frying.
  • Adjust the amount of sriracha to control spiciness according to your preference.
  • Serve immediately after assembling to maintain crispiness.
  • Can substitute mayonnaise with vegan mayo to adapt the recipe for a vegan diet (note that this changes the diet classification).

Keywords: Crispy Rice, Spicy Salmon, Sushi Rice, Appetizer, Japanese Recipe, Fried Rice Cakes, Sushi Grade Salmon, Spicy Mayo

Find it online: https://mjrecipe.com/crispy-rice-with-spicy-salmon-recipe/