Salmon Crispy Rice 

Salmon Crispy Rice is a popular appetizer that combines the satisfying crunch of fried sushi rice with the creamy heat of spicy salmon. This dish offers a delightful balance between textures and flavors, making it a favorite among sushi enthusiasts. It's easy to prepare and perfect for sharing at gatherings or enjoying as a savory snack.

Full Recipe:

Ingredients

For the Crispy Rice:

• 3 cups cooked short grain sushi rice

• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• Vegetable oil, for frying

For the Spicy Salmon:

• 1 pound sushi-grade salmon, finely chopped

• 4 tablespoons Kewpie mayonnaise

• 2 tablespoons sriracha sauce

• 2 tablespoons chopped scallions (green onions)

• 2 teaspoons soy sauce

• 2 teaspoons sesame oil

For Serving:

• Sliced avocado

• Thinly sliced jalapeño peppers

• Toasted black and white sesame seeds

Directions

1. Prepare the Sushi Rice:

   • In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.

   • Gently fold this mixture into the cooked sushi rice, ensuring it's evenly distributed.

   • Transfer the seasoned rice to a baking pan lined with plastic wrap. Press it down firmly to create an even layer.

   • Cover and refrigerate for at least 4 hours or overnight to firm up.

2. Make the Spicy Salmon Topping:

   • In a mixing bowl, combine the chopped sushi-grade salmon with Kewpie mayonnaise, sriracha, soy sauce, scallions, and sesame oil.

   • Mix thoroughly until all ingredients are well incorporated.

   • Cover and refrigerate until ready to serve.

3. Fry the Rice Cakes:

   • Once the rice has chilled and firmed up, cut it into 16 equal rectangles.

   • Heat vegetable oil in a skillet over medium heat.

   • Carefully add the rice rectangles to the hot oil, frying until both sides are golden brown and crispy.

   • Remove from the skillet and drain on paper towels to remove excess oil.

4. Assemble the Dish:

   • Place each crispy rice rectangle on a serving plate.

   • Top with a slice of avocado, a generous spoonful of the spicy salmon mixture, and a slice of jalapeño.

   • Sprinkle with toasted black and white sesame seeds.

   • Serve immediately while the rice is still crispy.

Nutritional Information (per serving, approximate)

• Calories: Approximately 200 kcal

• Protein: 10g

• Fat: 12g

• Carbohydrates: 15g

• Fiber: 1g

• Sodium: 300mg