Crispy Rice with Spicy Salmon
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!
Servings: 18 pieces
Cost: $20
Equipment
- 1 skillet or sauté pan
- 1 8x8-inch baking pan (or something comparable)
- 1 pair of tongs
Ingredients
Crispy Rice:
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoon kosher salt
- Neutral high-heat oil, for frying
Spicy Salmon:
- 1 pound sushi-grade salmon skin removed
- 2 tablespoons Kewpie Mayo (or regular mayo)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil plus more for drizzling
- 1 stalk green onion finely chopped
For Serving:
- 1 avocado peeled, pitted, and thinly sliced
- 1 jalapeño thinly sliced
- Toasted white sesame seeds for sprinkling
- Sweet Chili Sauce for drizzling
Instructions
To Make the Rice:
- 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.
To Make the Spicy Salmon:
- 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.
To Fry Up the Crispy Rice:
- 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.
To Assemble:
- 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. Serve immediately.
Notes
Tips and Tricks:
- 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.
Nutrition
Serving: 12g | Calories: 155kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 310mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg