Name: Salmon Crispy Rice
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Japanese
Ingredients: 3 cups cooked sushi rice (short grain rice); 2 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; Vegetable oil (for frying); 1 lb sushi-grade salmon; 4 tbsp Kewpie mayo; 2 tbsp Sriracha; 2 tbsp chopped scallion; 2 tsp soy sauce; 2 tsp sesame oil; Sliced avocado (for topping); Thinly sliced jalapeno (for topping); Toasted black and white sesame seeds (for garnish)

Ingredients

Scale

3 cups cooked sushi rice (short grain rice)
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
Vegetable oil (for frying)
1 lb sushi-grade salmon
4 tbsp Kewpie mayo
2 tbsp Sriracha
2 tbsp chopped scallion
2 tsp soy sauce
2 tsp sesame oil
Sliced avocado (for topping)
Thinly sliced jalapeno (for topping)
Toasted black and white sesame seeds (for garnish)

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Instructions

Whisk together rice vinegar, sugar, and salt until dissolved.
Mix vinegar mixture with cooked sushi rice and chill for 4 hours or overnight.
Finely chop sushi-grade salmon and combine with Kewpie mayo, Sriracha, soy sauce, scallion, and sesame oil.
Cut chilled rice into rectangles and fry in heated vegetable oil until golden and crispy.
Assemble by placing avocado, salmon mixture, and jalapeno on top of each crispy rice piece.
Garnish with sesame seeds before serving.

Notes

Using day-old sushi rice improves texture for frying.
Control oil temperature for optimal frying results.
Adjust Sriracha amount according to personal heat preference.

Author: jesseca
Prep Time: 1 hour
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: Japanese

Nutrition

Calories: 350
Sugar: 2
Sodium: 500
Fat: 18
Saturated Fat: 3
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 35
Fiber: 2
Protein: 15
Cholesterol: 55