Japanese Salmon Crispy Rice

This crispy rice topped with spicy salmon combines the best of Japanese cuisine with a modern twist. The contrast between the crunchy fried rice base and the tender salmon topping creates an irresistible texture that's perfect for entertaining or a special dinner at home.

I first made these crispy rice bites for a sushi night with friends, and they've become my signature appetizer. The oohs and aahs when I bring these out make all the effort worthwhile.

Ingredients

• Sushi Rice: 3 cups cooked short grain rice creates the perfect sticky texture needed for the crispy base
• Rice Vinegar: 2 tablespoons adds the authentic tangy flavor that defines good sushi rice
• Sugar: 1 tablespoon balances the acidity and helps achieve that classic Japanese rice flavor
• Salt: 1 teaspoon enhances all flavors and is essential for proper seasoning
• Vegetable Oil: enough for frying choose a neutral oil with high smoke point for best results
• Sushi grade Salmon: 1 pound look for vibrant color and buy from a reputable fishmonger
• Kewpie Mayo: 4 tablespoons the Japanese mayo makes a creamier mixture than regular mayonnaise
• Sriracha: 2 tablespoons adds heat and can be adjusted to your preference
• Scallions: 2 tablespoons provides fresh oniony notes that cut through the richness
• Soy Sauce: 2 teaspoons adds umami depth and saltiness
• Sesame Oil: 2 teaspoons provides that distinctive nutty aroma that elevates the salmon mixture
• Avocado: sliced adds creaminess and healthy fats
• Jalapeño: thinly sliced brings a fresh spicy kick that complements the rich salmon
• Sesame Seeds: black and white adds texture and visual appeal

Step-by-Step Instructions

Prepare The Sushi Rice:

Combine rice vinegar with sugar and salt in a small bowl and stir until completely dissolved. Pour this mixture over your freshly cooked sushi rice while it's still warm and fold gently with a wooden spoon or rice paddle. Be careful not to mash the rice grains as you want them to remain intact. The vinegar mixture gives the rice its distinctive sushi flavor and helps preserve it.

Set The Rice:

Transfer the seasoned rice to a baking pan lined with plastic wrap. Use a wet spatula or damp hands to press the rice into an even layer about half an inch thick. The plastic wrap prevents sticking and makes removal easier later. Cover the rice with another layer of plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time is crucial as it allows the rice to firm up so it can be cut and fried without falling apart.

Make The Spicy Salmon Mixture:

Finely chop the sushi grade salmon into small pieces approximately 1/4 inch in size. In a medium bowl, combine the chopped salmon with Kewpie mayo, sriracha, soy sauce, finely sliced scallions, and sesame oil. Mix gently until well combined but avoid overmixing which can break down the texture of the salmon. Cover and refrigerate until ready to use. The flavors will develop and meld together while chilling.

Fry The Rice Squares:

Remove the chilled rice from the refrigerator and peel off the top layer of plastic wrap. Using a sharp knife dipped in water, cut the rice into 16 even rectangles. Heat vegetable oil in a heavy bottomed pan to about 350°F. Carefully place several rice rectangles into the hot oil without overcrowding and fry until golden and crispy on both sides, about 2 minutes per side. Transfer to paper towels to drain excess oil and cool slightly. The outside should be delightfully crispy while the inside remains tender.

Assemble And Serve:

Place the cooled crispy rice rectangles on a serving platter. Top each with a slice of avocado, followed by a tablespoon of the spicy salmon mixture. Add a thin slice of jalapeño on top and finish with a sprinkle of toasted black and white sesame seeds. Serve immediately while the rice is still crispy for the best texture contrast with the creamy toppings.

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You Must Know

The secret to perfect crispy rice is patience during the chilling phase. I once tried to rush this step for last minute guests and ended up with rice that fell apart during frying. Give those rice rectangles their full chill time and you'll be rewarded with perfectly crispy bases that hold up to the toppings.

Selecting Quality Salmon

The star ingredient in this recipe deserves special attention. Look for salmon with bright, vibrant color and firm flesh that springs back when touched. True sushi grade salmon should be previously frozen to kill potential parasites. Develop a relationship with a local fishmonger who can guide you to the freshest options. Farm raised salmon often works well for this recipe as it typically has a higher fat content which contributes to a more luxurious mouthfeel in the spicy mixture.

Make Ahead Options

This appetizer has several components that can be prepared in advance to make entertaining easier. The sushi rice can be cooked, seasoned, and pressed into the pan up to two days ahead and kept covered in the refrigerator. The spicy salmon mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. However, for the best texture contrast, the rice should be fried shortly before serving. If necessary, the crispy rice bases can be fried up to 2 hours ahead and kept at room temperature, then topped just before guests arrive.

Flavor Variations

While the classic spicy salmon version is incredible, this crispy rice base works beautifully with other toppings as well. Try spicy tuna by substituting sushi grade tuna for the salmon. Create a vegetarian version with mashed avocado, cucumber, and pickled radish. For a cooked option, try sautéed mushrooms with a drizzle of truffle oil. You can also make a hamachi variation using yellowtail with a citrus ponzu sauce instead of the spicy mayo mixture. The versatile crispy rice base welcomes endless creative combinations.

Recipe FAQs

→ Can I prepare the rice in advance?

Yes, the sushi rice can be prepared up to 24 hours in advance. Press it into a pan, cover tightly with plastic wrap, and refrigerate overnight. This actually improves the texture for cutting and frying.

→ Is it safe to eat raw salmon?

Only use sushi-grade salmon specifically labeled for raw consumption. Purchase from reputable fishmongers or Japanese markets to ensure safety. If concerned, you can briefly sear the salmon before mixing it with the other ingredients.

→ Can I make this dish without frying?

While frying creates the signature crispy texture, you can pan-sear the rice squares with minimal oil for a lighter version. You can also broil the pressed rice squares brushed with a little oil until crispy.

→ What can I substitute for Kewpie mayo?

Regular mayonnaise mixed with a pinch of sugar and a splash of rice vinegar makes a good substitute for Kewpie mayo. For a lighter option, Greek yogurt can be used, though the flavor profile will be slightly different.

→ How spicy is this dish?

The spice level comes primarily from the sriracha and jalapeño, which you can adjust to taste. For a milder version, reduce the sriracha and remove the jalapeño seeds. For extra heat, add a touch of wasabi or additional sriracha.

→ What can I serve with Salmon Crispy Rice?

This dish works well as part of a Japanese-inspired spread including miso soup, edamame, and cucumber salad. It also pairs nicely with other sushi varieties or can be served as an elegant appetizer with a cold sake or dry white wine.