Salmon Crispy Rice
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!
- 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
- 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
- Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions (approximately 20 minutes).
- Once cooked, fold in rice vinegar and a pinch of salt while still warm. Allow to cool slightly.
- With wet hands, mold cooled rice into compact rectangles about 1 inch thick on a lined baking sheet.
- 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.
- 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.