Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Salmon

If you’re a fan of sushi or poke bowls, this Crispy Rice with Spicy Salmon recipe is a must-try! Combining perfectly crispy sushi rice with a flavorful, creamy salmon mixture, this dish is a fantastic blend of textures and bold flavors. It’s great for a weekend appetizer or an impressive party dish, and it’s surprisingly easy to make at home. The spicy salmon, with a touch of yuzu kosho and Kewpie mayonnaise, is the star of the show, sitting atop crunchy rice and refreshing cucumber slices.

Ingredients:

For the Sushi Rice:

• 1.5 cups dry short grain sushi rice, rinsed until water runs clear
• 2 cups water
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil

For the Salmon:

• 1 pound sushi-grade salmon
• 3 tablespoons Kewpie mayonnaise
• 1 teaspoon yuzu kosho
• 1 teaspoon yuzu juice
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

For the Garnish:

• 2 cucumbers, halved and thinly sliced
• 2 tablespoons toasted sesame seeds
• 4 stalks green onions, chopped

Directions:

1. Prepare the Sushi Rice:
   • Rinse the sushi rice 4-5 times until the water runs clear.
   • Combine the rinsed rice and water in a rice cooker or cook it on the stove according to package instructions.
   • While the rice cooks, mix the salt, rice vinegar, sugar, and toasted sesame oil in a small bowl until the sugar dissolves.
   • Once the rice is done, transfer it to a large bowl and toss it with the vinegar mixture until well combined.
2. Shape and Chill the Rice:
   • Line a small square baking tray with plastic wrap and press the seasoned sushi rice into a 1/2-inch thick block.
   • Wrap the rice block with plastic wrap and refrigerate for at least 3 hours or overnight to allow it to dry slightly, which will make it easier to cut and fry.
3. Fry the Rice:
   • After chilling, cut the rice block into bite-sized rectangles.
   • Pat the rice pieces dry with paper towels.
   • Heat 1/4 to 1/2 cup of vegetable oil in a skillet over medium-high heat.
   • Fry the rice pieces for about 2 minutes per side, or until golden brown and crispy.
   • Place the crispy rice on a wire rack set over a lined baking sheet to drain any excess oil.
4. Prepare the Salmon:
   • In a mixing bowl, combine the sushi-grade salmon (chopped into small pieces), Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil.
   • Stir until the mixture is well combined and creamy.
5. Assemble the Dish:
   • Place thin slices of cucumber on top of each crispy rice piece.
   • Spoon 1-2 tablespoons of the spicy salmon mixture onto each piece of rice.
   • Garnish with toasted sesame seeds and chopped green onions.
6. Serve:
   • Serve the crispy rice with spicy salmon immediately for the best texture and flavor.

Quick Recipe Facts:

• Prep Time: 25 minutes
• Cooking Time: 10 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: 350 kcal per serving

Tips for Perfect Crispy Rice:

• Chilling the Rice: Letting the rice chill and dry out in the fridge makes it easier to cut and fry without falling apart.
• Frying for Crispiness: Make sure your oil is hot enough before frying to achieve a golden, crispy exterior on the rice.
• Sushi-Grade Salmon: Always use sushi-grade salmon when serving raw or lightly cooked fish to ensure freshness and safety.

Why You’ll Love This Recipe:

• Crispy and Creamy: The contrast between the crispy rice and creamy spicy salmon is a flavor and texture explosion.
• Easy to Make at Home: This dish might look fancy, but it’s simple to prepare and makes a great appetizer or light meal.
• Perfect for Entertaining: These bite-sized delights are ideal for serving at parties or small gatherings.

Give this Crispy Rice with Spicy Salmon recipe a try, and you’ll have a crowd-pleasing dish ready in no time!

Crispy Rice with Spicy Salmon

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 4 1x

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Description

Crispy Rice with Spicy Salmon combines the delightful crunch of perfectly pan-fried rice with the creamy, spicy richness of marinated salmon. The cool cucumber and fragrant sesame seeds offer a refreshing balance, making each bite an explosion of texture and flavor.

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Ingredients

Scale 1x2x3x

Sushi Rice:
1.5 cups dry short grain sushi rice, rinsed until water runs clear
2 cups water
1 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
Salmon:
1 pound sushi-grade salmon
3 tablespoons Kewpie mayonnaise
1 teaspoon yuzu kosho
1 teaspoon yuzu juice
1 tablespoon soy sauce
2 teaspoons sesame oil
Garnish:
2 cucumbers, halved and thinly sliced
2 tablespoons toasted sesame seeds
4 stalks green onions, chopped

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Instructions

Prepare the Sushi Rice:
Rinse the sushi rice 4-5 times until the water is clear. Combine the rice and water in a rice cooker or cook on the stove.
In a small bowl, mix together the salt, rice vinegar, sugar, and sesame oil until the sugar dissolves.
Once the rice is cooked, toss it with the vinegar mixture in a large bowl until well combined.
Shape and Chill the Rice:
Line a small square baking tray with plastic wrap and press the seasoned rice into a 1/2-inch thick block.
Wrap the rice and refrigerate for at least 3 hours or overnight to dry out slightly, making it easier to cut.
Fry the Rice:
After chilling, cut the rice into bite-sized rectangles and pat dry.
Heat 1/4-1/2 cup of vegetable oil in a skillet over medium-high heat.
Fry the rice pieces for about 2 minutes per side until golden brown and crispy.
Place the crispy rice on a wire rack over a lined baking sheet to drain excess oil.
Prepare the Salmon:
In a mixing bowl, combine the chopped salmon, Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil. Mix until thoroughly combined.
Assemble:
Top each crispy rice piece with thin slices of cucumber.
Add 1-2 tablespoons of the spicy salmon mixture on top.
Garnish with toasted sesame seeds and chopped green onions. Serve immediately!

• Prep Time: 25 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 350