Description
This Salmon Crispy Rice recipe combines perfectly cooked sushi rice formed into crispy rice cakes topped with marinated, savory sushi-grade salmon and a spicy mayo drizzle. The dish features a delightful contrast of textures with tender salmon atop crunchy golden rice, enhanced by sesame, soy, and chili flavors, making it a delicious appetizer or light meal inspired by Japanese cuisine.
Ingredients
Scale
For the Sushi Rice
- 2 cups sushi rice
- 2 cups water (for cooking rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Salmon Topping
- 1 pound sushi-grade salmon, cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
- 1/4 teaspoon chili flakes
For Cooking & Garnish
- 1 tablespoon vegetable oil (for frying rice cakes)
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha sauce
- Additional sesame seeds and chopped green onions for garnish (optional)
Instructions
- Rinse the rice: Rinse the sushi rice in a fine mesh strainer under cold running water until the water runs clear to remove excess starch.
- Cook the rice: Place the rinsed rice and 2 cups of water into a rice cooker or pot. Cook according to the rice cooker instructions, or bring to a boil then reduce heat, cover and simmer for 18-20 minutes until water is absorbed and rice is tender.
- Let rice rest: Remove rice from heat and let it stand, covered, for 10 minutes to finish steaming.
- Prepare vinegar seasoning: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- Season the rice: Gently fold the vinegar mixture into the cooked rice using a wooden spatula or rice paddle. Allow rice to cool to room temperature.
- Prepare salmon topping: Cut sushi-grade salmon into 1/2-inch cubes. In a separate bowl, combine salmon with soy sauce, sesame oil, sesame seeds, chopped green onions, and chili flakes. Stir gently to coat without mashing. Refrigerate for 15-20 minutes for flavors to meld.
- Heat oil for frying: Warm vegetable oil in a non-stick pan over medium heat until hot.
- Form and cook rice cakes: Scoop small portions of the seasoned sushi rice into the pan, pressing lightly to form compact cakes. Cook each side for 2-3 minutes until golden brown and crispy.
- Drain excess oil: Remove rice cakes from pan and place on paper towels to absorb any excess oil.
- Make spicy mayo: In a small bowl, mix mayonnaise with sriracha sauce until combined.
- Assemble the dish: Place a crispy rice cake on a serving plate, top with a spoonful of the marinated salmon mixture.
- Garnish: Drizzle the spicy mayo over the salmon, then sprinkle with additional sesame seeds and chopped green onions if desired.
- Serve: Serve immediately to enjoy the contrast of textures and flavors.
Notes
- Use sushi-grade salmon to ensure safety and best flavor for raw consumption.
- Press rice cakes gently but firmly to help them hold their shape during frying.
- Adjust chili flakes and sriracha in the spicy mayo to your preferred spice level.
- Rice can be prepared in advance and refrigerated, but fry rice cakes fresh for optimal crispness.
- For gluten-free option, use gluten-free soy sauce or tamari.
