Description
Crispy Rice Salmon is an impressive appetizer that’s easy to make for brunch gatherings, tailgate parties, or holidays. It features crispy golden brown rice and savory, creamy, spicy salmon.
Ingredients
Scale
- 2 cups medium grain white rice (or short grain)
- ¼ cup rice vinegar (NOT seasoned)
- 1½ tablespoons granulated sugar
- 1 teaspoon Kosher salt
- Neutral oil (for cooking)
- 1 pound sushi grade salmon (finely chopped)
- ½ cup Sriracha
- ¼ cup mayonnaise (or Kewpie mayo)
- 2 teaspoons soy sauce
- 1 stalk green onion (thinly sliced)
- Avocado (thinly sliced)
- jalapeño pepper (thinly sliced)
- Sriracha
- Toasted sesame seed
Instructions
- Wash and rinse the sushi rice 2 to 3 times, or until the water runs clear. Drain well and cook the rice with your preferred method.
- While the rice is cooking, combine the rice vinegar, sugar, and salt in a microwaveable container. Warm up the vinegar mixture by microwaving for about 20 to 30 seconds. Mix until the sugar and salt are dissolved. Set aside until needed.
- When the rice is done cooking, transfer it to a large mixing bowl. Fluff the rice using a rice paddle. Drizzle the prepared seasoned rice vinegar into the hot sushi rice and mix until the vinegar is absorbed and the rice is sticky. Add the vinegar in sessions if needed.
- Prepare a 9×9 inch square pan lined with plastic wrap. Transfer the seasoned sushi rice into the pan and flatten it out evenly. Firmly press down on the rice. Cover with plastic wrap and place the pan in the freezer to cool for 10 to 15 minutes.
- In a bowl, combine the finely chopped salmon, sriracha, kewpie mayo, soy sauce, and green onion. Mix until well combined. Cover and refrigerate until needed.
- Remove the rice from the freezer and use the plastic wrap to help you remove it from the pan. Flip the rice onto a cutting board and peel off the plastic wrap. Cut the rice into 18 even planks.
- Prepare a plate lined with paper towels or a sheet tray with a cooling rack and a pair of tongs.
- In a sauté pan, add enough oil to cover the bottom of the pan. Heat the pan over medium heat until the oil is hot. Arrange the rice planks in the pan and pan fry each side for about 4 to 5 minutes or until golden brown and crispy. Remove and let drain.
- When ready to serve, top each plank of crispy rice with about 2 tablespoons of spicy salmon. Garnish with avocado slices, jalapeño pepper, a dollop of sriracha, and a sprinkle of sliced green onion and sesame seeds. Enjoy!
Notes
- Use non-seasoned rice vinegar for best results.
- Adjust the level of spiciness by varying the amount of Sriracha.
- Ensure the oil is hot enough before frying to achieve crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 124.1
- Sugar: 1.5 g
- Sodium: 200 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17.9 g
- Fiber: 0.5 g
- Protein: 6.6 g
- Cholesterol: 30 mg
Keywords: Crispy Rice Salmon, Appetizer, Sushi, Salmon, Easy Recipe