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Salmon Crispy Rice

Crispy Salmon Rice: A Delectable Sushi-Inspired Appetizer

Crispy Salmon Rice is a delightful appetizer that perfectly merges sushi techniques with modern flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 pieces
Course: Appetizers
Cuisine: Japanese, Peruvian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Rice
  • 2 cups cooked sushi rice use short grain rice for optimal results
  • 3 tablespoons rice vinegar adds a tangy flavor
  • 1 tablespoon sugar balances the acidity
  • 1 teaspoon salt enhances overall flavor
  • 1 cup vegetable oil for frying, opt for high smoke point oil
Topping
  • 8 ounces sushi-grade salmon high-quality for safety and taste
  • 3 tablespoons Kewpie mayo substitute with regular mayo if needed
  • 1 tablespoon sriracha adjust to your spice preference
  • 2 tablespoons scallions adds freshness and crunch
  • 1 tablespoon soy sauce adds depth of flavor
  • 1 teaspoon sesame oil imparts a nutty aroma
Garnishing
  • 1 medium sliced avocado adds creamy texture
  • 1 medium jalapeño omit if you prefer milder flavors
  • black and white sesame seeds for texture and presentation

Equipment

  • Skillet
  • Mixing bowl
  • Baking Pan
  • knife

Method
 

Instructions
  1. In a small bowl, whisk together rice vinegar, sugar, and salt until fully dissolved. Pour the mixture over cooked sushi rice and fold gently. Set aside to cool for about 10-15 minutes.
  2. Transfer the seasoned sushi rice to a lined baking pan and press down firmly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  3. In a mixing bowl, combine sushi-grade salmon, Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil. Mix until well combined and refrigerate.
  4. Remove chilled rice from the refrigerator and cut into 16 equal rectangles, about 2 inches by 2 inches.
  5. Heat vegetable oil in a skillet over medium heat. Fry rice rectangles for 3-4 minutes on each side until golden brown and crispy.
  6. Top each fried rice rectangle with the chilled salmon mixture and add sliced avocado and jalapeño slices if desired. Sprinkle sesame seeds as garnish.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftover components separately for up to 3 days. Best enjoyed fresh.

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