Salmon Crispy Rice (Print-Friendly Version)
Crispy fried sushi rice topped with spicy salmon, avocado and jalapeño for a delightful Japanese-inspired appetizer.
# Ingredients List:
→ Crispy Rice
01 -
3 cups cooked sushi rice (short-grain)
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 (chopped)
10 -
2 teaspoons soy sauce
11 -
2 teaspoons sesame oil
→ Serving
12 -
Sliced avocado
13 -
Jalapeno (thinly sliced)
14 -
Black and white sesame seeds (toasted)
# How to Make It:
01 -
In a small mixing bowl, combine rice vinegar with sugar and salt, then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
02 -
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.
03 -
Chop the sushi-grade salmon into small pieces. Transfer to a bowl and combine with Kewpie mayonnaise, sriracha, soy sauce, scallion, and sesame oil. Mix well and set aside in the fridge until ready to use.
04 -
Once the rice has chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat. Fry the rice on both sides until golden. Remove from heat and let cool on a paper towel.
05 -
Top each crispy rice piece with sliced avocado, a tablespoon of spicy salmon mixture, and a slice of jalapeno. Sprinkle with toasted black and white sesame seeds. Serve immediately.