Salmon Crispy Rice (Printable Version)
Crispy sushi rice squares topped with spicy salmon and avocado for a sophisticated appetizer or snack.
# What You'll Need:
→ Sushi Rice Base
01 - 1 cup sushi rice, rinsed thoroughly
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon sea salt
→ Frying
06 - 2 tablespoons neutral oil (vegetable or canola)
→ Spicy Salmon
07 - 6 oz sushi-grade salmon, finely diced
08 - 1 1/2 tablespoons mayonnaise (Japanese Kewpie preferred)
09 - 1 teaspoon sriracha
10 - 1 teaspoon soy sauce
11 - 1 teaspoon finely chopped green onion
12 - 1/2 teaspoon toasted sesame oil
13 - Pinch of salt
→ Toppings & Garnish
14 - 1 small avocado, thinly sliced
15 - 1 teaspoon toasted sesame seeds
16 - Microgreens or fresh chives
17 - Soy sauce for serving
# Directions:
01 - Combine rinsed sushi rice and water in a saucepan. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes to complete steaming.
02 - Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the seasoning mixture into the warm rice using a cutting motion. Spread rice in a shallow layer and let cool completely to room temperature.
03 - Moisten hands with water to prevent sticking. Shape cooled rice into 12 compact rectangular or oval pieces, approximately 2 inches long and 3/4 inch thick. Arrange pieces on a parchment-lined baking sheet.
04 - Refrigerate formed rice pieces for 20 minutes to firm up the texture, making them easier to fry and handle.
05 - Combine diced salmon, mayonnaise, sriracha, soy sauce, green onion, sesame oil, and salt in a mixing bowl. Fold gently to maintain texture. Refrigerate until assembly time.
06 - Heat oil in a large nonstick skillet over medium-high heat. Fry rice pieces in batches, cooking for 2 to 3 minutes per side until golden brown and crispy throughout. Transfer to paper towels to drain excess oil.
07 - Place a thin avocado slice on each crispy rice piece. Top with a generous spoonful of spicy salmon mixture. Garnish with toasted sesame seeds and microgreens or chives.
08 - Arrange assembled pieces on a serving platter and serve immediately with soy sauce on the side for dipping. Best enjoyed while rice remains crispy.
# Expert Tips:
01 -
- The texture alone is worth it, that impossibly crispy bottom against pillowy rice on top
- You get restaurant-quality results at home with simple ingredients and techniques
- These little bites disappear faster than you can plate them
02 -
- Chilling the shaped rice is absolutely critical, warm rice will disintegrate the moment it hits the oil
- Work in small batches when frying, overcrowding the pan drops the oil temperature and you'll end up with soggy instead of crispy rice
- These are best eaten immediately, that contrast between hot crunchy rice and cool topping is what makes them magic
03 -
- For the crispiest results, let the fried rice drain cut-side up on the paper towels
- If your rice cakes are browning too quickly, reduce the heat slightly and extend the cooking time