Salmon Crispy Rice

Imagine sinking your teeth into a delightful bite of Salmon Crispy Rice, where the creamy tenderness of fresh salmon meets the satisfying crunch of perfectly cooked rice. Each morsel bursts with flavors that dance on your palate, leaving you craving more with every delicious bite.

I still remember the first time I tried Salmon Crispy Rice at a trendy sushi spot downtown. It was love at first crunch The combination of textures and flavors took me on a culinary rollercoaster that I never wanted to end. This dish is perfect for any occasion whether it’s a casual dinner with friends or an elegant gathering to impress your in-laws, you’ll want to bring this recipe into your kitchen.

When I first made this dish for my family, the reactions were priceless they couldn’t stop asking for seconds

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sushi Rice: Short-grain sushi rice works best for achieving that sticky texture we all love.
• Fresh Salmon: Select sushi-grade salmon for the freshest flavor it truly makes a difference
• Rice Vinegar: This adds that essential tangy flavor to the rice don’t skip it
• Avocado: Creamy avocado complements the crispy rice beautifully make sure it’s ripe.
• Sesame Oil: A drizzle of sesame oil enhances the dish’s aroma and flavor.
• Soy Sauce: Use low-sodium soy sauce for dipping it balances the richness of salmon perfectly.
• Green Onions: They add freshness and color chop them finely for garnish.
• Spicy Mayo: A mixture of mayo and sriracha gives an extra kick adjust according to your heat preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Sushi Rice: Rinse 1 cup of sushi rice under cold water until it runs clear. Cook according to package instructions usually about 20 minutes will do.

Add Flavor to the Rice: Once cooked, gently fold in 2 tablespoons of rice vinegar and a pinch of salt while the rice is still warm. Let it cool slightly before handling.

Shape the Rice Cakes: With wet hands, take small portions of cooled rice and mold them into compact rectangles or squares about 1 inch thick. Place them on a lined baking sheet.

Fry until Crispy: Heat vegetable oil in a skillet over medium-high heat. Fry each rice cake for about 3-4 minutes per side until golden brown and crispy. Drain on paper towels.

Prepare the Salmon Topping: Slice your fresh salmon into thin pieces or cubes as desired. Ensure they are uniform in size to create even bites.

Assemble Your Masterpiece: Top each crispy rice cake with pieces of salmon, avocado slices, and drizzle with spicy mayo. Sprinkle chopped green onions over everything for that finishing touch.

Now you have a beautiful plate of Salmon Crispy Rice ready to impress everyone at your table Enjoy every crunchy, savory bite

Perfecting the Cooking Process

Start by cooking your rice until fluffy, then cool it down before forming into patties. Sear each side until golden brown and crispy for the ultimate texture.

Add Your Touch

Experiment with toppings like avocado, spicy mayo, or sesame seeds to elevate your Salmon Crispy Rice. Different sauces can drastically change the flavor profile.

Storing & Reheating

Store leftover Salmon Crispy Rice in an airtight container in the fridge. Reheat in a skillet to regain that crispy texture rather than using a microwave.

Cooking this dish reminds me of my first attempt at sushi-making with friends. The laughter was endless, and we made a mess but enjoyed every bite

FAQ

What type of rice is best for Salmon Crispy Rice?

Short-grain sushi rice works best due to its stickiness and ability to hold shape.

Can I use cooked salmon instead of raw?

Absolutely Just ensure it’s well-seasoned or marinated for added flavor.

How do I prevent my rice from sticking?

Rinse the rice thoroughly before cooking to remove excess starch and improve texture.

Print

Salmon Crispy Rice

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Indulge in the delightful fusion of textures and flavors with Salmon Crispy Rice. This dish features perfectly crispy rice cakes topped with tender, sushi-grade salmon and creamy avocado, all drizzled with spicy mayo. Ideal for any occasion, it’s a showstopper that will leave your guests raving and asking for more!

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4 (approximately 8 rice cakes) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

• 1 cup short-grain sushi rice
• 2 tablespoons rice vinegar
• 6 ounces sushi-grade fresh salmon
• 1 ripe avocado
• 2 tablespoons sesame oil
• 1 tablespoon low-sodium soy sauce
• 2 green onions, finely chopped
• 3 tablespoons spicy mayo (mix of mayo and sriracha to taste)
• Vegetable oil for frying

Instructions

1. Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions (approximately 20 minutes).
2. Once cooked, fold in rice vinegar and a pinch of salt while still warm. Allow to cool slightly.
3. With wet hands, mold cooled rice into compact rectangles about 1 inch thick on a lined baking sheet.
4. Heat vegetable oil in a skillet over medium-high heat. Fry each rice cake for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
5. Slice salmon into thin pieces or cubes. Top each crispy rice cake with salmon, avocado slices, drizzle with spicy mayo, and garnish with chopped green onions.

Nutrition

• Serving Size: 1 rice cake (45g)
• Calories: 180
• Sugar: 1g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 15mg

Keywords: - For added flavor, try using flavored oils or additional toppings like sesame seeds or pickled ginger. - Ensure your vegetable oil is hot enough before frying for maximum crispiness. - Leftover rice cakes can be stored in an airtight container in the fridge; reheat in a skillet to maintain texture.