Description
Salmon Crispy Rice is a delightful Japanese-American appetizer featuring perfectly cooked sushi rice formed into crispy rectangles and topped with a flavorful mixture of sushi-grade salmon, soy sauce, sesame oil, and spicy sriracha. Garnished with fresh avocado, jalapeño, and microgreens, this dish provides a satisfying crunch and vibrant flavors, making it an ideal bite-sized treat for any occasion.
Ingredients
Scale
Rice Base
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For Frying
- Vegetable oil for frying
Salmon Topping
- 6 ounces sushi-grade salmon, finely diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or to taste
- 1 teaspoon lime juice
- 1 tablespoon finely chopped green onion
- 1 teaspoon toasted sesame seeds
Garnishes (Optional)
- Sliced avocado
- Sliced jalapeño
- Microgreens
For Serving
- Soy sauce
- Spicy mayo
Instructions
- Prepare Seasoned Rice: In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Stir this seasoning mixture gently into the hot cooked sushi rice to evenly flavor it.
- Shape and Chill Rice: Spread the seasoned rice onto a parchment-lined baking sheet and press it firmly into a 1-inch-thick rectangular shape. Place the baking sheet in the refrigerator and chill for at least 1 hour or until the rice is firm enough to cut.
- Cut and Fry Rice Rectangles: Once chilled, remove the rice rectangle from the fridge and cut it into small rectangular pieces, about the size of bite-sized appetizers. Heat vegetable oil in a skillet over medium-high heat, then fry the rice rectangles for 2 to 3 minutes on each side until they turn golden brown and crispy. Drain them on paper towels to remove excess oil.
- Prepare Salmon Mixture: In a separate bowl, combine the finely diced sushi-grade salmon with soy sauce, sesame oil, sriracha, lime juice, finely chopped green onion, and toasted sesame seeds. Mix gently to incorporate all flavors without breaking down the salmon.
- Assemble Crispy Rice Bites: Spoon a small amount of the salmon mixture onto the top of each crispy rice piece. Garnish with sliced avocado, jalapeño, and microgreens as desired to add freshness and a hint of heat.
- Serve: Arrange the salmon crispy rice on a serving platter and accompany with soy sauce and spicy mayo for dipping. Serve immediately to enjoy the contrast between the warm crispy rice and cool salmon topping.
Notes
- To save time, use leftover sushi rice or prepare the rice the night before for better texture.
- For those preferring cooked fish, substitute with seared salmon instead of raw sushi-grade salmon.
- Always ensure the salmon is sushi-grade when serving it raw to ensure safety and freshness.
