Japanese Salmon Crispy Rice

This crispy rice topped with spicy salmon brings restaurant-quality Japanese cuisine right to your home kitchen. The contrast between the crunchy fried sushi rice and the creamy, spicy salmon creates an irresistible bite that will impress even the most discerning sushi lovers.

I first made this recipe when I was craving my favorite sushi restaurant's specialty during lockdown. After perfecting the technique, it's now my go to impressive appetizer when hosting dinner parties.

Ingredients

• Sushi Rice: Short grain rice provides the perfect sticky texture needed for forming and frying
• Rice Vinegar: Creates that distinctive tangy sushi rice flavor essential for authentic taste
• Sugar: Balances the acidity of the vinegar in traditional sushi rice seasoning
• Sushi grade Salmon: Splurge on the highest quality you can find the freshness makes all the difference
• Kewpie Mayo: Japanese mayo is creamier than regular mayo with a hint of umami
• Sriracha: Adds the perfect heat level that complements rather than overwhelms the salmon
• Scallions: Provides a fresh onion flavor and bright color contrast
• Soy Sauce: Use a premium Japanese brand for best flavor depth
• Sesame Oil: Just a small amount adds enormous nutty flavor to the salmon mixture
• Avocado: Choose slightly firm avocados for easier slicing and handling
• Jalapeño: Optional but highly recommended for an extra layer of heat

Step-by-Step Instructions

Season the Rice:

Combine rice vinegar with sugar and salt in a small bowl until completely dissolved. Pour this mixture over your freshly cooked short grain rice while still warm. Gently fold with a rice paddle using cutting motions rather than stirring to avoid crushing the rice grains. The rice should glisten slightly when properly seasoned.

Form the Rice Base:

Line a baking pan with plastic wrap ensuring excess hangs over the edges. Transfer the seasoned rice while still warm to the prepared pan. Using wet hands or a rice paddle gently press the rice into an even layer about half inch thick. Take your time here to ensure even thickness throughout. Cover with the overhanging plastic wrap and refrigerate for at least 4 hours or ideally overnight until firmly set.

Prepare the Spicy Salmon:

Dice the sushi grade salmon into quarter inch pieces using a very sharp knife for clean cuts. In a mixing bowl combine the diced salmon with Kewpie mayo sriracha soy sauce finely chopped scallions and sesame oil. Gently fold the ingredients together until well incorporated but avoid overmixing which can break down the salmon texture. Cover and refrigerate until ready to serve.

Fry the Rice Cakes:

Remove the chilled rice from the refrigerator and uncover. Using a sharp knife dipped in water cut the rice into 16 equal rectangles. Heat about half inch of vegetable oil in a heavy bottomed pan to 350°F. Carefully place a few rice rectangles at a time into the hot oil being careful not to overcrowd. Fry for approximately 2 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.

Assemble and Serve:

Place each crispy rice rectangle on a serving platter. Top with a thin slice of avocado followed by a generous tablespoon of the spicy salmon mixture. Add a thin slice of jalapeño and sprinkle with black and white sesame seeds. Serve immediately while the rice base is still warm and crispy for the best texture contrast.

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The Kewpie mayonnaise is truly the secret ingredient in this recipe. Its rich egg yolk base and slight sweetness creates a silky texture that perfectly coats the salmon. I once tried to substitute regular mayonnaise and my guests immediately noticed the difference.

Storage Tips

While the crispy rice is best enjoyed immediately after frying you can prepare components ahead of time. The seasoned sushi rice can be formed and refrigerated up to 24 hours before frying. The spicy salmon mixture stays fresh in the refrigerator for up to 8 hours when properly covered and chilled. If you need to store leftover assembled pieces keep them in an airtight container in the refrigerator for up to 12 hours but be aware the crispy texture will soften.

Ingredient Substitutions

No sushi grade salmon available? You can substitute cooked shrimp or even crab stick for a different but equally delicious topping. Vegetarians can enjoy this dish by replacing the salmon with diced avocado mixed with sriracha mayo or even seasoned tofu. If Kewpie mayo is hard to find regular mayonnaise mixed with a pinch of MSG or dash of rice vinegar makes an acceptable substitute. For a gluten free version replace traditional soy sauce with tamari sauce.

Serving Suggestions

Serve these crispy rice bites as an appetizer with other Japanese inspired dishes like miso soup edamame or a simple cucumber salad dressed with rice vinegar. For a stunning presentation arrange the pieces on a large black rectangular plate garnished with microgreens and a small dish of additional soy sauce for dipping. This recipe also works beautifully as part of a DIY sushi station where guests can top their own crispy rice with various options.

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Frequently Asked Questions About the Recipe

→ Can I make the crispy rice ahead of time?

Yes, you can prepare the sushi rice mixture and chill it overnight. You can also cut and fry the rice squares a few hours ahead, but it's best to assemble with the salmon topping just before serving for optimal texture and freshness.

→ What can I substitute for sushi-grade salmon?

If sushi-grade salmon isn't available, you can use smoked salmon or fully cook regular salmon and flake it for a different but still delicious version. For a vegetarian option, try substituting with diced avocado, mango, or cucumber mixed with the same seasonings.

→ Can I bake the rice instead of frying?

Yes, you can brush the rice squares with a little oil and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until crispy. The texture will be slightly different but still delicious and lower in fat.

→ What's a substitute for Kewpie mayo?

If you can't find Kewpie mayo, you can use regular mayonnaise mixed with a small amount of rice vinegar and a pinch of sugar to mimic Kewpie's sweeter, tangier flavor profile. Greek yogurt can also work as a lighter alternative.

→ How long will the spicy salmon topping keep?

The spicy salmon mixture can be kept refrigerated for up to 24 hours. However, for food safety and best flavor, it's recommended to prepare it fresh and consume it the same day since it contains raw fish.

→ What can I serve with salmon crispy rice?

Salmon crispy rice works well as part of a Japanese-inspired meal alongside miso soup, cucumber salad, edamame, or other sushi preparations. It's perfect as an appetizer for dinner parties or as part of a larger spread of finger foods.