Description
Crispy, golden rice topped with creamy, spicy salmon and fresh avocado—this Salmon Crispy Rice is a sushi-inspired dish that’s as delicious as it is beautiful. Perfect for a fun, flavorful appetizer or a light meal!
Ingredients
Scale
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil for frying
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion, chopped
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
- Sliced Avocado
- Jalapeño, thinly sliced
- Black and White Sesame Seeds, toasted
Instructions
- In a small mixing bowl, combine rice vinegar, sugar, and salt, then stir until dissolved. Pour the mixture over the cooked sushi rice and mix until well combined.
- Transfer the rice to a baking pan lined with plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
- Chop the sushi-grade salmon into small pieces and transfer it to a bowl. Combine the salmon with mayo, sriracha, soy sauce, scallions, and sesame oil. Mix well and set aside in the fridge until ready to use.
- Once the rice has chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat and fry the rice until both sides turn golden and crispy. Remove from the heat and let it cool on a paper towel.
- Top the crispy rice with a slice of avocado, a tablespoon of the salmon mixture, and a slice of jalapeño. Sprinkle with black and white sesame seeds. Serve immediately.
Notes
- If you can’t find sushi-grade salmon, substitute with high-quality fresh salmon from a reputable source.
- The rice must chill for several hours to achieve the perfect texture for frying, so plan ahead!
- Adjust the spice level by increasing or decreasing the amount of sriracha.
- Serve with a side of soy sauce for dipping if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Dish
- Method: Frying
- Cuisine: Japanese-American