Description
Salmon Crispy Rice is a restaurant-style appetizer you can make at home, featuring crispy pan-fried sushi rice topped with creamy, spicy salmon, avocado, and jalapeño. This crowd-pleasing recipe combines bold flavor and irresistible crunch for the perfect bite.
Ingredients
- For the Crispy Rice:
- 2 cups cooked short-grain sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- Vegetable oil (for frying)
- For the Spicy Salmon:
- 6 oz sushi-grade salmon, finely chopped
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 scallion, finely chopped
- For Topping:
- 1 avocado, thinly sliced
- 1 jalapeño, thinly sliced
- Black and white sesame seeds (for garnish)
Instructions
- Combine rice vinegar, sugar, and salt. Mix into hot cooked rice.
- Press rice into a plastic-wrap-lined pan. Chill for 4 hours or until firm.
- In a bowl, mix chopped salmon with Kewpie mayo, sriracha, soy sauce, sesame oil, and scallions.
- Cut chilled rice into rectangles. Fry in vegetable oil until golden and crispy.
- Top each rice piece with a slice of avocado, a spoonful of spicy salmon, a jalapeño slice, and a sprinkle of sesame seeds. Serve immediately.
Notes
- Swap raw salmon for cooked or smoked salmon if preferred.
- Add eel sauce or chopped chives for extra flair.
- For a vegetarian twist, use spicy mashed avocado or tofu.
- Use Kewpie mayo for authentic flavor, but regular mayo works too.
