Crispy Rice with Spicy Salmon is the ultimate sushi restaurant dish to make at home. It has seasoned sushi rice that is crisped all over and topped with a spicy salmon made with Kewpie mayo, sriracha, soy sauce, and a touch of toasted sesame. With creamy avocado, nutty sesame seeds, a touch of heat from fresh jalapeno slices, and a bit of sweetness from sweet chili sauce, this Crispy Rice with Spicy Salmon is a dish that will be on repeat in your house!
WHAT IS SPICY SALMON?
Spicy salmon is chopped salmon mixed with Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and chopped green onions. You can adjust the ratios according to your preference, but that is the general base.
WHAT IF I DON’T LIKE SALMON?
If salmon isn’t your favorite, you can absolutely substitute raw, sushi-grade ahi. Sushi-grade hamachi is another option. You can even use canned salmon or tuna if you prefer.
WHAT IS CRISPY RICE
Crispy rice is seasoned sushi rice that has been pressed into a block, frozen then sliced, and fried in high-heat oil until golden. The result is a block that is crispy on the outside and soft and chewy on the inside. It’s the perfect vehicle for spicy salmon or any other topping you desire.
HOW TO MAKE CRISPY RICE WITH SPICY SALMON
- Cook the rice as directed on the package then season with a sauce made of rice vinegar, sugar, and kosher salt that has been heated until the sugar and salt have dissolved. Let the rice cool and then press into a plastic wrap-lined 8-by-8-inch pan. Cover the rice with another layer of plastic wrap and freeze the pan until the rice is frozen through.
- Make the spicy salmon by finely chopping the salmon and mixing it with the kewpie mayo, sriracha, soy sauce, 1 teaspoon of toasted sesame oil, and green onion. Mix everything together well and cover the bowl. Chill in the refrigerator until you’re ready to use it.
- Cut the rice into 18 pieces and fry in a pan with a ½-inch of high-heat oil heated over medium until the rice blocks are golden brown on both sides. Transfer to a paper towel-lined plate as you go.
- To assemble the crispy rice with spicy salmon, top each block of crispy rice with avocado followed by spicy salmon. Finish with a jalapeno slice, a touch of sesame oil, a little sweet chili sauce, and a sprinkle of sesame seeds.
TIPS AND TRICKS FOR CRISPY RICE WITH SPICY SALMON
- Be sure to freeze your rice until it’s firm enough to cut through easily. This not only helps with the cutting process but also helps when frying. If it’s not cold enough, the rice blocks fall apart when you’re frying them.
- If your salmon is fresh but not previously frozen, please freeze your salmon before using it. Raw salmon sometimes has parasites. Freezing the salmon kills the parasites while also making it easier to cut. Defrost until it’s still very cold but not frozen anymore. If you’re not sure your salmon is sushi-grade, ask your fish monger.
- If you can’t find Kewpie mayo, you can substitute regular mayo.
Crispy Rice with Spicy Salmon
- 2 cups short grain (sushi) rice
- 3 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 ½ teaspoon kosher salt
- Neutral high-heat oil, for frying
- 1 pound sushi-grade salmon skin removed
- 2 tablespoons Kewpie Mayo
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil plus more for drizzling
- 1 stalk green onion finely chopped
- 1 avocado peeled, pitted, and thinly sliced
- 1 jalapeno thinly sliced
- Toasted white sesame seeds for sprinkling
- Sweet Chili Sauce for drizzling
- Rinse and cook rice according to the package.
- While the rice is cooking, prepare the sushi vinegar. In a small saucepan, over medium-low heat, whisk together the rice vinegar, sugar, and kosher salt and heat until the sugar and salt have dissolved. Pour over the cooked rice and fan with a rice paddle to evenly coat the rice.
- Line an 8-by-8-inch baking pan with a piece of plastic wrap. Gently and evenly press the rice into the pan then cover with another piece of plastic wrap. The goal is an even layer that is bound together but not squished and mushy. Place the pan in the freezer for 3 hours to firm up.
- While the rice is chilling, make the spicy salmon mixture. Chop the salmon into small, ¼-inch cubes and place them in a bowl. Mix the salmon with the mayo, sriracha, soy sauce, 1 teaspoon toasted sesame oil, and green onion, and toss until well combined. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Once the rice has firmed up enough to slice easily, cut into 18 rectangles, 6 columns by 3 rows.
- Set a wide-rimmed pan or pot over medium heat and fill with oil until about ½-inch depth. When hot, in three or more batches, fry the rice blocks until golden brown and crispy, about 1 to 2 minutes on each side. If the rice is browning too quickly, reduce the heat. Use a spider or a slotted spoon to remove the rice blocks and place them on a paper towel-lined plate to cool.
- Once the rice has cooled to room temperature, top each block with a slice of avocado, a spoonful of spicy salmon, a jalapeño slice, a drizzle of toasted sesame oil, a drizzle of sweet chili sauce, and some toasted sesame seeds.
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