Crispy Rice with Salmon (Print Version)
Golden-fried sushi rice topped with spicy salmon, avocado and jalapeño - an elegant Japanese-inspired appetizer that impresses.
# Ingredients:
→ Crispy Rice
01 -
3 cups cooked sushi short-grain 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, finely chopped
10 -
2 teaspoons soy sauce
11 -
2 teaspoons sesame oil
→ Serving
12 -
Sliced avocado
13 -
Thinly sliced jalapeño
14 -
Toasted black and white sesame seeds
# Steps to Follow:
01 -
In a small mixing bowl, combine rice vinegar with sugar and salt, then stir until dissolved. Pour this mixture over cooked sushi rice and mix until evenly combined.
02 -
Transfer the rice to a baking pan lined with plastic wrap. Gently press the rice to even it out. Cover and chill in the refrigerator 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, soy sauce, scallion, and sesame oil. Mix well and refrigerate until ready to use.
04 -
Once the rice is chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat and fry the rice pieces until both sides are golden and crispy. Remove and let cool on a paper towel.
05 -
Top each crispy rice rectangle with a slice of avocado, a tablespoon of salmon mixture, and a slice of jalapeño. Sprinkle with toasted black and white sesame seeds. Serve immediately.