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–+ servings
Jason Clarke

Salmon Crispy Rice

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A quick and fancy meal that combines crispy, golden rice cakes with fresh sushi-grade salmon, delivering ferocious flavor and a touch of crunch.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 5 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the Crispy Rice
  • 3 cups cooked sushi rice Short grain is preferred.
  • 2 tbsp rice vinegar Adds a lovely tang.
  • 1 tbsp sugar To mellow the zing.
  • 1 tsp salt Necessary for flavor.
  • as needed Vegetable oil For frying.
For the Spicy Salmon
  • 1 lb sushi-grade salmon Fresh and fabulous.
  • 4 tbsp Kewpie mayo Delivers a unique flavor.
  • 2 tbsp Sriracha Adjust according to spice preference.
  • 2 tbsp scallions For added crunch.
  • 2 tsp soy sauce A dash of umami.
  • 2 tsp sesame oil Adds nutty depth.
  • to taste Sliced avocado Optional but recommended.
  • to taste Jalapeno Thinly sliced, if desired.
  • to taste Black and white sesame seeds Toasted for extra flair.

Method
 

Preparation
  1. In a small mixing bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Pour over cooked sushi rice and mix well. Transfer the mixture to a baking pan lined with plastic wrap and press down gently.
  2. Cover the pressed rice with more plastic wrap and refrigerate for at least 4 hours or overnight.
Cooking the Rice
  1. Heat vegetable oil in a frying pan over medium-high heat. Cut chilled rice into squares and fry until golden and crispy, about 3-4 minutes on each side.
Prepare the Salmon
  1. Chop sushi-grade salmon into bite-sized pieces, then mix with Kewpie mayo, Sriracha, soy sauce, and sesame oil in a bowl, coating gently.
Assembly
  1. Top crispy rice cakes with the spicy salmon mix. Finish with sliced avocado, jalapeno, scallions, and a sprinkle of toasted sesame seeds.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 88gProtein: 15gFat: 27gSaturated Fat: 4gSodium: 600mgFiber: 2gSugar: 3g

Notes

Store leftover rice cakes and salmon separately in airtight containers in the fridge for up to 2 days. For longer storage, flash freeze rice cakes.

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