Salmon Crispy Rice (Print-Friendly Version)
Golden fried sushi rice topped with spicy salmon, creamy avocado and jalapeño for a delicious Japanese-inspired appetizer.
# Ingredients:
→ Crispy Rice
01 -
3 cups cooked sushi rice
02 -
2 tablespoons rice vinegar
03 -
1 tablespoon sugar
04 -
1 teaspoon salt
05 -
Vegetable oil for frying
→ Spicy Salmon
06 -
1 pound sushi-grade salmon
07 -
4 tablespoons Kewpie mayonnaise
08 -
2 tablespoons sriracha
09 -
2 tablespoons scallion, diced
10 -
2 teaspoons soy sauce
11 -
2 teaspoons sesame oil
→ Serving
12 -
Sliced avocado
13 -
Jalapeño, thinly sliced
14 -
Black and white sesame seeds, toasted
# Steps:
01 -
In a small mixing bowl, combine rice vinegar with sugar and salt. Stir until dissolved. Pour the rice vinegar mixture over cooked sushi rice and mix thoroughly.
02 -
Transfer the rice to a baking pan lined with plastic wrap. Gently press to create an even layer, cover, and refrigerate for at least 4 hours or overnight.
03 -
Chop the sushi-grade salmon into small pieces. In a bowl, combine salmon with Kewpie mayonnaise, sriracha, scallions, soy sauce, and sesame oil. Mix well and refrigerate until ready to use.
04 -
Once the rice has chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat and fry the rice blocks until golden brown on both sides. Cool on a paper towel.
05 -
Top each crispy rice piece with a slice of avocado, a tablespoon of the salmon mixture, and a slice of jalapeño. Sprinkle with toasted black and white sesame seeds and serve immediately.