Salmon Crispy Rice (Print Version)
# Ingredients:
→ Crispy Rice
01 -
3 cups cooked short grain sushi rice
02 -
2 tbsp rice vinegar
03 -
1 tbsp sugar
04 -
1 tsp salt
05 -
Vegetable oil for frying
→ Spicy Salmon
06 -
450g sushi-grade salmon
07 -
4 tbsp Kewpie mayo
08 -
2 tbsp sriracha
09 -
2 tbsp scallions, finely chopped
10 -
2 tsp soy sauce
11 -
2 tsp sesame oil
→ Garnish
12 -
1 ripe avocado, thinly sliced
13 -
1 jalapeño, thinly sliced
14 -
Black and white sesame seeds, toasted
# Instructions:
01 -
In a small mixing bowl, combine rice vinegar with sugar and salt, stirring until completely dissolved. Pour this mixture over the cooked sushi rice and fold gently until well incorporated.
02 -
Transfer the seasoned rice to a baking pan lined with plastic wrap. Press gently to create an even layer about 2 cm thick. Cover and refrigerate for at least 4 hours or overnight until firmly set.
03 -
Finely dice the sushi-grade salmon and place in a bowl. Add Kewpie mayo, sriracha, soy sauce, chopped scallions, and sesame oil. Gently fold until well combined. Cover and refrigerate until ready to use.
04 -
Once chilled, cut the rice into 16 equal rectangular pieces. Heat 2 cm of vegetable oil in a pan over medium heat. Fry rice cakes in batches until golden and crispy on both sides, about 2 minutes per side. Transfer to paper towels to drain excess oil.
05 -
Top each crispy rice cake with a slice of avocado, a tablespoon of the spicy salmon mixture, and a thin slice of jalapeño. Garnish with toasted black and white sesame seeds. Serve immediately while the rice base remains crisp.
# Notes:
01 -
For best results, use freshly cooked rice that has cooled slightly before seasoning.
02 -
The crispy rice base can be prepared a day in advance and stored covered in the refrigerator.
03 -
Always use sushi-grade salmon from a trusted source for raw preparations.