Description
Delight your taste buds with this crispy and flavorful Salmon Crispy Rice recipe. Crispy sushi rice topped with a spicy salmon mixture, avocado, jalapeno, and sesame seeds creates a perfect fusion of textures and flavors.
Ingredients
Crispy Rice
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil for frying
Spicy Salmon
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
Serving
- Sliced Avocado
- Jalapeno, thinly sliced
- Black and White Sesame Seeds, toasted
Instructions
- Prepare Crispy Rice
In a small mixing bowl, combine rice vinegar with sugar and salt until dissolved. Pour over cooked sushi rice, mix well, and transfer to a baking pan lined with plastic wrap. Press rice evenly, cover, and chill in the fridge for at least 4 hours.
- Make Spicy Salmon
Chop sushi-grade salmon, mix with mayo, sriracha, soy sauce, scallion, and sesame oil. Refrigerate until ready.
- Cook Crispy Rice
Cut chilled rice into 16 rectangles. Fry in vegetable oil until golden on both sides. Drain on paper towels.
- Assemble
Top crispy rice with avocado slices, salmon mixture, jalapeno slices, and sesame seeds. Serve immediately.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
