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The Ultimate Guide to Salmon Crispy Rice

Experience the perfect bite with this crispy rice delight topped with creamy, spicy salmon. The contrast of crunchy golden rice and the rich, fiery topping makes this dish an irresistible appetizer or snack. Impress your guests or indulge yourself with this restaurant-quality fusion dish made effortlessly at home!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 bites
Course: Appetizer, Snack
Cuisine: Japanese Fusion
Ingredients Method Notes

Ingredients
  

For the crispy rice base:
  • 3 cups cooked sushi rice short-grain
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Vegetable oil for frying
For the spicy salmon topping:
  • 1 pound sushi-grade salmon finely chopped
  • 4 tablespoons Kewpie mayo or regular mayo
  • 2 tablespoons sriracha
  • 2 tablespoons scallions finely chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
For garnish:
  • 1 ripe avocado sliced
  • 1 jalapeño thinly sliced
  • Black and white sesame seeds toasted

Method
 

  1. Prepare the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over freshly cooked sushi rice and gently stir.
  2. Shape and chill: Line a baking pan with plastic wrap and press the seasoned rice into an even layer. Cover and refrigerate for at least 4 hours or overnight until firm. Cut into 16 equal rectangles.
  3. Make the spicy salmon: In a bowl, combine chopped salmon, Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil. Stir well, cover, and refrigerate.
  4. Fry the rice: Heat vegetable oil in a skillet over medium heat. Fry the rice rectangles in batches until golden brown and crispy on both sides. Transfer to a paper towel-lined plate.
  5. Assemble: Top each crispy rice piece with a slice of avocado, a scoop of spicy salmon, and a jalapeño slice. Sprinkle with sesame seeds.
  6. Serve immediately and enjoy!

Notes

  • Chilling the rice ensures it holds its shape while frying.
  • For an extra kick, drizzle with additional sriracha or spicy mayo.
  • Use a non-stick pan to prevent rice from sticking during frying.
  • If preferred, substitute salmon with spicy tuna or crab.