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–+ servings
Salmon Crispy Rice

Savory Salmon Crispy Rice: Your New Favorite Appetizer

Experience the perfect blend of texture and flavor with Salmon Crispy Rice, a trendy Japanese fusion appetizer that's sure to impress.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 pieces
Course: Appetizers
Cuisine: Fusion, Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Cooked Sushi Rice Use short-grain rice
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
  • 1 tablespoon Sugar Can substitute with honey
  • 1 teaspoon Salt Sea salt works great
  • 1 cup Vegetable Oil Any neutral oil like canola or grapeseed
For the Salmon Topping
  • 8 ounces Sushi-grade Salmon Ensure freshness
  • 3 tablespoons Kewpie Mayo Regular mayonnaise can be used as a substitute
  • 1 tablespoon Sriracha Adjust based on spice preference
  • 2 tablespoons Scallion Can substitute with chives or green onions
  • 1 tablespoon Soy Sauce Consider tamari for gluten-free
  • 1 teaspoon Sesame Oil Can replace with olive oil
For the Garnish
  • 1 avocado Sliced Avocado Highly recommended for creaminess
  • Jalapeno Omit for a milder version
  • Black and White Sesame Seeds Recommended for garnish

Equipment

  • Skillet
  • Baking Pan
  • Mixing bowl
  • Sharp knife
  • Slotted spoon
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Whisk together rice vinegar, sugar, and salt until dissolved. Fold into cooked sushi rice, then spread in a lined baking pan.
  2. Press rice down, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  3. Chop sushi-grade salmon into small pieces. Mix with Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil. Refrigerate.
  4. Lift chilled rice from the pan and cut into 16 equal rectangles.
  5. Heat vegetable oil in a skillet over medium heat until hot, about 350°F (175°C).
  6. Fry rice rectangles for 2-3 minutes on each side until golden brown and crispy.
  7. Drain fried rice on paper towels to absorb excess oil.
  8. Top each crispy piece with sliced avocado and a generous amount of creamy salmon mixture. Garnish with jalapenos and sesame seeds.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 400mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Consider preparing the salmon topping separately and adding it just before serving for maximum freshness.

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