Description

Enjoy the perfect fusion of textures and flavors with this delightful dish of Crispy Rice topped with Spicy Salmon. Crispy rice blocks are fried to golden perfection and paired with a zesty mix of sushi-grade salmon, Kewpie mayo, sriracha, and more. Finished off with creamy avocado slices, jalapeños, and a drizzle of sweet chili sauce, this recipe is a surefire hit for any occasion.

Ingredients

Units Scale

Crispy Rice:

2 cups short grain rice, (sushi rice)
3 tablespoons rice vinegar
3 tablespoons granulated sugar
1 1/2 teaspoon 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

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Instructions

To Make the Rice: Rinse and cook rice according to the package. While the rice is cooking, prepare the sushi vinegar. In a small saucepan, over medium-low heat, whisk together the rice vinegar, sugar, and kosher salt and heat until the sugar and salt have dissolved. Pour over the cooked rice and fan with a rice paddle to evenly coat the rice. Line an 8-by-8-inch baking pan with a piece of plastic wrap. Gently and evenly press the rice into the pan then cover with another piece of plastic wrap. The goal is an even layer that is bound together but not squished and mushy. Place the pan in the freezer for 3 hours to firm up.
To Make the Spicy Salmon: While the rice is chilling, make the spicy salmon mixture. Chop the salmon into small, ¼-inch cubes and place them in a bowl. Mix the salmon with the mayo, sriracha, soy sauce, 1 teaspoon toasted sesame oil, and green onion, and toss until well combined. Cover the bowl with plastic wrap and refrigerate until ready to use.
To Fry Up the Crispy Rice: Once the rice has firmed up enough to slice easily, cut into 18 rectangles, 6 columns by 3 rows. Set a wide-rimmed pan or pot over medium heat and fill with oil until about ½-inch depth. When hot, in three or more batches, fry the rice blocks until golden brown and crispy, about 1 to 2 minutes on each side. If the rice is browning too quickly, reduce the heat. Use a spider or a slotted spoon to remove the rice blocks and place them on a paper towel-lined plate to cool.

Notes

Be sure to freeze your rice until it’s firm enough to cut through easily. This not only helps with the cutting process but also helps when frying. If it’s not cold enough, the rice blocks fall apart when you’re frying them.
If your salmon is fresh but not previously frozen, please freeze your salmon before using it. Raw salmon sometimes has parasites. Freezing the salmon kills the parasites while also making it easier to cut. Defrost until it’s still very cold but not frozen anymore. If you’re not sure your salmon is sushi-grade, ask your fish monger.
If you can’t find Kewpie mayo, you can substitute regular mayo.

Nutrition

Serving Size: 1 piece
Calories: 210
Sugar: 4g
Sodium: 480mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 10g
Cholesterol: 20mg