Salmon Crispy Rice – Crunchy, Creamy & Flavorful

Salmon Crispy Rice – Crunchy, Creamy & Flavorful

Salmon Crispy Rice is a trendy, savory dish that perfectly balances crispy rice with spicy, creamy salmon. The crispy rice is made by frying seasoned sushi rice cakes, while the salmon is mixed with spicy sriracha, Kewpie mayo, and sesame oil to create a rich, zesty topping. The addition of avocado and jalapeño slices gives a fresh and spicy kick, making this dish a flavorful twist on traditional sushi. Perfect for a fun appetizer or a light meal, it's great for impressing guests or enjoying as a treat. You can substitute smoked salmon for sushi-grade salmon if needed or adjust the spice level to your liking.

Ingredients

• For the crispy rice:
  
  

  • 3 cups cooked sushi rice (short-grain rice works best)
    
    

  • 2 tablespoons rice vinegar
    
    

  • 1 tablespoon sugar
    
    

  • 1 teaspoon salt
    
    

  • Vegetable oil (for frying)
    
    

• For the spicy salmon topping:
  
  

  • 1 lb sushi-grade salmon (or smoked salmon)
    
    

  • 4 tablespoons Kewpie mayo (or regular mayo)
    
    

  • 2 tablespoons sriracha
    
    

  • 2 tablespoons soy sauce
    
    

  • 2 teaspoons sesame oil
    
    

  • 2 tablespoons chopped scallions
    
    

• For serving:
  
  

  • Sliced avocado
    
    

  • Thinly sliced jalapeños (optional, for garnish)
    
    

  • Toasted black and white sesame seeds
    
    

Directions

1. In a small mixing bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
   
   

2. Pour the vinegar mixture over the cooked sushi rice and stir gently to combine.
   
   

3. Transfer the seasoned rice to a baking pan lined with plastic wrap and press it down firmly to create an even layer. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
   
   

4. In a mixing bowl, chop the sushi-grade salmon into small pieces. Combine it with Kewpie mayo, sriracha, soy sauce, sesame oil, and chopped scallions. Stir well and refrigerate until ready to use.
   
   

5. Once the rice is chilled, carefully cut it into 16 equal rectangles.
   
   

6. Heat vegetable oil in a skillet over medium heat. Fry the rice rectangles in batches until both sides are golden and crispy, about 2-3 minutes per side. Remove from the pan and drain on paper towels.
   
   

7. To serve, place each crispy rice rectangle on a plate. Top with a layer of sliced avocado, a generous spoonful of the spicy salmon mixture, and a thin slice of jalapeño.
   
   

8. Sprinkle with toasted black and white sesame seeds. Serve immediately and enjoy!
   
   

Nutritional Value (per serving, based on 4 servings)

• Calories: 450 kcal
  
  

• Carbohydrates: 45g
  
  

• Protein: 25g
  
  

• Fat: 25g
  
  

• Saturated Fat: 4g
  
  

• Sodium: 620mg
  
  

• Potassium: 502mg
  
  

• Fiber: 4g
  
  

• Sugar: 6g
  
  

• Vitamin A: 185 IU
  
  

• Vitamin C: 9mg
  
  

• Calcium: 50mg
  
  

• Iron: 3mg