Description
Mediterranean-inspired Salmon Crispy Rice brings oceanic elegance to your dinner table with golden-seared fish nestled on perfectly crisped rice. Luxurious flavors and textures combine, promising you a restaurant-quality experience that delights every sense.
Ingredients
Scale
Rice Base:
- 3 cups sushi rice (short-grain)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Vegetable oil (for frying)
Salmon Topping:
- 1 pound sushi-grade salmon, finely chopped
- 4 tablespoons Kewpie mayonnaise
- 2 tablespoons Sriracha
- 2 tablespoons scallions, finely chopped
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
Garnish:
- 1 ripe avocado, sliced
- 1 jalapeño, thinly sliced
- 1 tablespoon black and white sesame seeds, toasted
Instructions
- Infuse sushi rice with a delicate blend of rice vinegar, sugar, and salt, ensuring thorough incorporation for a balanced flavor profile.
- Spread the seasoned rice evenly in a plastic wrap-lined baking dish, compressing firmly to create a uniform layer. Refrigerate for a minimum of 4 hours or overnight to set and develop texture.
- Craft a vibrant salmon mixture by combining diced salmon with creamy Kewpie mayo, fiery Sriracha, umami-rich soy sauce, zesty scallions, and aromatic sesame oil. Refrigerate until assembly.
- Slice the chilled rice block into 16 precise rectangular pieces. Heat vegetable oil in a skillet over medium-high heat (around 350°F) and carefully fry rice rectangles until achieving a golden, crisp exterior on both sides, approximately 2-3 minutes per side.
- Drain the fried rice pieces on paper towels to remove excess oil, allowing them to maintain their crispness.
- Artfully arrange each crispy rice base with a delicate avocado slice, generously top with the prepared spicy salmon mixture, and garnish with a thin jalapeño sliver and a sprinkle of nutty sesame seeds.
- Serve immediately to preserve the rice’s optimal temperature and crunchiness, ensuring a delightful textural experience.
Notes
- Enhance rice texture by using short-grain sushi rice for maximum crispiness and authentic flavor.
- Let rice mixture cool completely before cutting to ensure clean, precise rectangles that hold their shape during frying.
- Control oil temperature around 350°F for perfect golden-brown crispy rice without burning or becoming greasy.
- For gluten-free version, swap soy sauce with tamari and use gluten-free mayo to accommodate dietary restrictions.
- Prep Time: 4 hours
- Cook Time: 15 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 615
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg