Description
Salmon Crispy Rice is a delicious fusion dish that pairs crispy rice cakes with a creamy, spicy salmon topping. This flavor-packed recipe offers a perfect balance of crunch, creaminess, and spice, making it an exciting appetizer or meal for any occasion.
Ingredients
For the Crispy Rice:
Cooked sushi rice
Rice vinegar
Sugar and salt
Vegetable oil for frying
For the Spicy Salmon:
Sushi-grade salmon
Kewpie mayonnaise (or regular mayo)
Sriracha sauce
Soy sauce
Sesame oil
Scallions
For Garnishing:
Sliced avocado
Thinly sliced jalapeño
Black and white sesame seeds
Instructions
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Prepare the Crispy Rice:
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Season the cooked rice with rice vinegar, sugar, and salt. Let the rice cool and refrigerate for at least 3 hours or overnight.
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Once chilled, cut the rice into rectangles. Heat vegetable oil in a skillet and fry the rice rectangles until golden and crispy on both sides. Remove from the skillet and drain on paper towels.
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Prepare the Spicy Salmon:
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In a bowl, combine chopped sushi-grade salmon with Kewpie mayo, sriracha, soy sauce, sesame oil, and chopped scallions. Mix well.
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Assemble and Serve:
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Place a crispy rice rectangle on each plate and top with a spoonful of the spicy salmon mixture.
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Garnish with sliced avocado, jalapeño, and a sprinkle of sesame seeds. Serve immediately while the rice is still crispy.
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Notes
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Adjust the spice level by adding more or less sriracha to the salmon mixture.
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For variety, substitute smoked salmon or tuna instead of raw sushi-grade salmon.
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For an extra crunch, top with crispy fried onions or seaweed flakes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Main Course
- Method: Frying
- Cuisine: Fusion, Japanese
