Crispy Rice with Spicy Salmon (Print Version)
# Ingredients:
→ Crispy Rice
01 -
2 cups short grain sushi rice
02 -
3 tablespoons rice vinegar
03 -
3 tablespoons granulated sugar
04 -
1 ½ teaspoons kosher salt
05 -
Neutral high-heat oil for frying
→ Spicy Salmon
06 -
1 pound sushi-grade salmon, skin removed
07 -
2 tablespoons Kewpie mayo (or regular mayonnaise)
08 -
2 tablespoons sriracha
09 -
1 tablespoon soy sauce
10 -
1 teaspoon toasted sesame oil, plus more for drizzling
11 -
1 stalk green onion, finely chopped
→ For Serving
12 -
1 avocado, peeled, pitted, and thinly sliced
13 -
1 jalapeño, thinly sliced
14 -
Toasted white sesame seeds for sprinkling
15 -
Sweet chili sauce for drizzling
# Instructions:
01 -
Rinse and cook short grain rice according to package directions.
02 -
In a small saucepan over medium-low heat, whisk together rice vinegar, sugar, and kosher salt until completely dissolved. Pour this mixture over the cooked rice and fan with a rice paddle to evenly distribute the seasoning.
03 -
Line an 8-by-8-inch baking pan with plastic wrap. Gently press the seasoned rice into an even layer, then cover with another piece of plastic wrap. Avoid over-compressing the rice. Place in freezer for 3 hours to firm up.
04 -
While rice is chilling, dice salmon into ¼-inch cubes and place in a bowl. Combine with mayo, sriracha, soy sauce, toasted sesame oil, and chopped green onion. Toss until well mixed, cover, and refrigerate until needed.
05 -
Once rice is firm, cut into 18 rectangles (6 columns by 3 rows). Heat ½-inch of oil in a wide-rimmed pan over medium heat. Working in batches, fry rice blocks until golden brown and crispy, about 1-2 minutes per side. Adjust heat if browning too quickly. Transfer to paper towel-lined plate to drain.
06 -
Once rice blocks have cooled to room temperature, top each with a slice of avocado, a spoonful of spicy salmon mixture, a jalapeño slice, a drizzle of toasted sesame oil, sweet chili sauce, and a sprinkle of toasted sesame seeds. Serve immediately.
# Notes:
01 -
For best results, use authentic Kewpie mayonnaise which has a richer, tangier flavor than regular mayonnaise.
02 -
Ensure salmon is sushi-grade (safe for raw consumption) when preparing this dish.