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This crispy rice topped with spicy salmon delivers restaurant-quality sushi vibes right in your home kitchen. The contrast between crunchy fried rice bites and creamy spicy salmon creates an irresistible texture combination that's perfect for impressing dinner guests or treating yourself to something special.
I first made these for a dinner party when I wanted something impressive but manageable. The way my guests' eyes lit up when I brought out the platter told me this recipe would become part of my regular rotation. Now I make them whenever I want to add a special touch to our family sushi nights.
Ingredients
Crispy Rice
- Cooked Sushi Rice: 3 cups short grain rice is essential as it contains the perfect starch level for sticking together
- Rice Vinegar: 2 tablespoons provides the signature tangy flavor that makes sushi rice authentic
- Sugar: 1 tablespoon balances the acidity and helps create the glossy texture
- Salt: 1 teaspoon enhances all the flavors and is crucial for proper seasoning
- Vegetable Oil: for frying choose a neutral oil with a high smoke point for best results
Spicy Salmon
- Sushi grade Salmon: 1 pound always source from a reputable fishmonger who specializes in sushi quality fish
- Kewpie Mayo: 4 tablespoons this Japanese mayonnaise is richer and creamier than regular mayo
- Sriracha: 2 tablespoons adds the perfect heat level but can be adjusted to your preference
- Scallion: 2 tablespoons provides a fresh onion flavor and bright color contrast
- Soy Sauce: 2 teaspoons brings umami depth to the mixture
- Sesame Oil: 2 teaspoons adds nutty complexity that elevates the entire dish
Serving
- Sliced Avocado: select slightly firm avocados that will hold their shape when sliced
- Jalapeno: thinly sliced adds bright color and a fresh kick of heat
- Black and White Sesame Seeds: toasted for enhanced flavor and beautiful presentation
Step-by-Step Instructions
- Prepare the Sushi Rice:
- Cook your short grain rice according to package instructions. In a small mixing bowl, combine rice vinegar with sugar and salt, stirring until completely dissolved. This seasoning mixture is what transforms plain rice into proper sushi rice with that signature tangy sweetness. Pour this mixture over your freshly cooked rice while it's still warm and gently fold everything together until the rice takes on a glossy appearance. Be careful not to mash the grains as you want them to maintain their integrity.
- Shape and Chill the Rice:
- Transfer your seasoned rice to a baking pan lined with plastic wrap. Using wet hands or a rice paddle, gently press the rice into an even layer about half an inch thick. The plastic wrap prevents sticking and makes removal easier later. Cover the rice completely and refrigerate for at least 4 hours or ideally overnight. This chilling time is critical as it allows the rice to firm up properly so it will hold its shape during frying.
- Prepare the Spicy Salmon:
- While the rice is chilling, prepare your salmon mixture. Cut your sushi grade salmon into small dice, about quarter inch pieces for the perfect texture. In a medium bowl, combine the diced salmon with Kewpie mayo, sriracha, soy sauce, finely chopped scallion, and sesame oil. Gently fold everything together until well combined but be careful not to overmix as you want to maintain some texture in the salmon. Cover and refrigerate until ready to use.
- Fry the Rice Cakes:
- Once the rice is thoroughly chilled, remove from the refrigerator and peel back the plastic wrap. Using a sharp knife, cut the rice block into 16 equal rectangles. Heat about half an inch of vegetable oil in a heavy bottomed pan until it reaches approximately 350°F. Carefully place the rice rectangles into the hot oil, being careful not to overcrowd the pan. Fry for about 2 minutes per side until they develop a beautiful golden crust while remaining soft inside. Transfer to paper towels to drain excess oil and cool slightly.
- Assemble and Serve:
- Place your crispy rice rectangles on a serving platter. Top each with a thin slice of avocado, followed by a generous tablespoon of the spicy salmon mixture. Add a thin slice of jalapeno on top and sprinkle with a combination of black and white toasted sesame seeds. Serve immediately while the rice is still crispy for the best texture contrast.
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My favorite part of this recipe is working with the sushi grade salmon. The first time I handled such beautiful fish at home, I was nervous about getting it right. But watching the vibrant color transform as I mixed in the creamy spicy sauce was deeply satisfying. Now my family gathers around the kitchen island to watch the assembly process, everyone eager to grab the first bite.
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Frequently Asked Questions
- → Can I make the crispy rice ahead of time?
Yes, you can prepare the rice cakes up to a day ahead. Fry them just before serving to maintain their crispiness, or reheat briefly in the oven at 350°F for 5 minutes to restore crunch.
- → What can I substitute for sushi-grade salmon?
If sushi-grade salmon isn't available, you can use cooked salmon or smoked salmon. For a vegetarian option, try diced avocado mixed with the same spicy sauce ingredients, or even cubed tofu or mango.
- → How do I know if my rice is ready to cut?
The rice should be completely cool and firm. It should hold together when pressed and not be sticky to the touch. Chilling for at least 4 hours is crucial for achieving the right consistency for cutting.
- → Can I make this dish less spicy?
Absolutely! Reduce or omit the sriracha in the salmon mixture and skip the jalapeño topping. You can add a touch of honey to the sauce for a sweet-savory flavor instead of heat.
- → What's the best way to prevent the rice from falling apart when frying?
Make sure the rice is thoroughly chilled before cutting. Use a sharp knife dipped in water between cuts. When frying, don't flip the rice cakes until they've formed a golden crust on the bottom, which helps them hold together.
- → What can I serve alongside Salmon Crispy Rice?
These make excellent appetizers alongside other Japanese-inspired dishes like miso soup, edamame, or a simple cucumber salad. For a complete meal, serve with a side of miso-glazed vegetables or seaweed salad.