Description
Salmon Crispy Rice is a delightful Japanese-American appetizer featuring perfectly seasoned sushi rice formed into crispy rectangles and topped with a zesty mix of sushi-grade salmon, soy sauce, sesame oil, and sriracha. Garnished with fresh avocado, jalapeño slices, and microgreens, this bite-sized dish delivers a satisfying crunch paired with fresh, spicy flavors, perfect for parties or elegant starters.
Ingredients
Scale
Rice Mixture
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Vegetable oil for frying
Salmon Topping
- 6 ounces sushi-grade salmon, finely diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (or to taste)
- 1 teaspoon lime juice
- 1 tablespoon finely chopped green onion
- 1 teaspoon toasted sesame seeds
Garnishes (optional)
- Sliced avocado
- Sliced jalapeño
- Microgreens
For Serving
- Soy sauce
- Spicy mayo
Instructions
- Prepare the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this seasoning into the cooked sushi rice thoroughly to evenly flavor it.
- Shape and Chill: Spread the seasoned rice onto a parchment-lined baking sheet and press down firmly into a 1-inch-thick rectangular layer. Refrigerate for at least 1 hour to allow the rice to set and become firm.
- Cut the Rice: Once chilled and firm, carefully cut the rice into small rectangles, about the size of bite-sized pieces, typically yielding around 12 pieces.
- Fry the Rice Rectangles: Heat vegetable oil in a skillet over medium-high heat. Fry the rice rectangles for 2 to 3 minutes on each side or until golden brown and crispy. Remove and drain them on paper towels to remove excess oil.
- Prepare the Salmon Topping: In a bowl, combine the finely diced sushi-grade salmon with soy sauce, sesame oil, sriracha, lime juice, chopped green onion, and toasted sesame seeds. Mix gently to combine all flavors.
- Assemble the Crispy Rice Bites: Spoon a small amount of the salmon mixture onto each crispy rice piece. Garnish with sliced avocado, jalapeño, and microgreens as desired.
- Serve: Serve the salmon crispy rice immediately accompanied by soy sauce and spicy mayo for dipping.
Notes
- To save time, use leftover sushi rice or prepare it the night before.
- You can substitute seared salmon instead of raw for a cooked option.
- Always use sushi-grade salmon when serving raw for safety and best quality.
- Adjust the amount of sriracha according to your heat preference.
- Use fresh vegetable oil for frying to ensure crispiness.
