Description
Crispy Rice with Spicy Salmon is a delicious and visually stunning appetizer that combines perfectly crispy pan-fried sushi rice squares topped with a creamy, spicy salmon mixture. This recipe features sushi-grade salmon mixed with spicy mayo, sriracha, soy sauce, and sesame oil, served alongside fresh avocado, jalapeño slices, and a drizzle of sweet chili sauce for a flavorful fusion of textures and heat.
Ingredients
Scale
Crispy Rice
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ 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
Instructions
- Cook the rice: Rinse the short grain sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions or in a rice cooker. Once cooked, transfer to a large bowl.
- Season the rice: In a small bowl, mix rice vinegar, granulated sugar, and kosher salt until dissolved. Gently fold this seasoning mixture into the warm rice to evenly coat and infuse flavor. Spread the rice on a rimmed baking sheet to cool and slightly dry out, about 20-30 minutes.
- Form rice squares: Once the rice has cooled and is tacky but not wet, shape it into compact rectangular or square shapes about 2 to 3 inches wide and ½ inch thick. Use wet hands or a mold to help with shaping.
- Fry the rice: Heat neutral high-heat oil (such as vegetable or canola oil) in a large nonstick or cast iron skillet over medium-high heat. Carefully place the rice squares into the hot oil and fry until golden brown and crispy on one side, about 4-5 minutes. Flip and fry the other side similarly until crisp. Remove from skillet and drain on paper towels.
- Prepare the spicy salmon: Dice the sushi-grade salmon into small cubes. In a bowl, combine the salmon with Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and finely chopped green onion. Mix gently until all ingredients are incorporated but the salmon retains texture.
- Assemble the dish: Spoon the spicy salmon mixture generously over each crispy rice square. Top with thin slices of avocado and jalapeño for fresh creaminess and heat.
- Garnish and serve: Drizzle additional toasted sesame oil and Sweet Chili Sauce over the assembled crispy rice with salmon. Sprinkle with toasted white sesame seeds for extra crunch and presentation. Serve immediately to enjoy the contrast of crispy rice with creamy, spicy salmon.
Notes
- Use sushi-grade salmon only to ensure safety when consuming raw fish.
- Adjust the amount of sriracha to your preferred spice level.
- Be sure to fry the rice on medium-high heat to get a perfect crispy crust without burning.
- Cool the rice well before frying to help it hold together better.
- This dish is best served fresh to maintain the crispiness of the rice.
Keywords: crispy rice, spicy salmon, sushi, appetizer, Japanese fusion, Kewpie mayo, sriracha, avocado, jalapeño, sweet chili sauce