Salmon Crispy Rice (Printable Version)
Golden sushi rice squares topped with spicy salmon and avocado for a perfect appetizer or sophisticated 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 sugar
05 - 1/2 teaspoon sea salt
→ Frying
06 - 2 tablespoons neutral oil (vegetable or canola)
→ Spicy Salmon Topping
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
# Step-by-Step:
01 - Combine rinsed sushi rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Whisk together rice vinegar, sugar, and salt until fully dissolved. Gently fold the seasoning mixture into the warm rice. Allow to cool completely to room temperature.
03 - Moisten hands with water to prevent sticking. Form cooled rice into 12 compact rectangular or oval pieces, approximately 2 inches long and 3/4 inch thick. Arrange on a parchment-lined baking sheet.
04 - Refrigerate shaped rice for 20 minutes until firm and set. This prevents crumbling during the frying process.
05 - Combine diced salmon, mayonnaise, sriracha, soy sauce, green onion, sesame oil, and salt in a mixing bowl. Fold gently to incorporate. Refrigerate until assembly.
06 - Heat neutral oil in a large nonstick skillet over medium-high heat. Fry rice pieces in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Place a thin avocado slice on each crispy rice piece. Top generously with spicy salmon mixture. Sprinkle with toasted sesame seeds and garnish with microgreens or chives.
08 - Arrange pieces on a serving platter. Serve promptly with soy sauce on the side for dipping while the rice remains crispy.
# Expert Advice:
01 -
- The texture contrast alone is worth it, that golden crackle against silky salmon and creamy avocado
- You can prep everything hours before guests arrive and just fry when ready to serve
02 -
- Cold rice patties fry up significantly crispier than room temperature ones, so dont skip that refrigeration step
- Work quickly when shaping the rice since it dries out and becomes difficult to mold
03 -
- Keep a bowl of water beside you when shaping the rice, wet hands prevent sticking better than oil does
- If your salmon pieces are too large, the mixture wont adhere properly to the rice, so dice smaller than you think necessary