Salmon Crispy Rice

This salmon crispy rice transforms sushi-grade fish into bite-sized delights that rival your favorite Japanese restaurant's offerings. These crispy rice squares topped with spicy salmon create the perfect balance of textures and flavors that will impress at any gathering or satisfy your sushi cravings at home.

I first made these for a dinner party after spending too much money on similar appetizers at an upscale sushi restaurant. My guests couldn't believe these were homemade and now they're requested at every gathering I host.

Ingredients

For Crispy Rice

• Cooked Sushi Rice: short grain rice is essential for its sticky texture that holds together perfectly when fried
• Rice Vinegar: adds that signature tangy flavor that makes sushi rice distinctive
• Sugar: balances the acidity of the vinegar look for superfine sugar that dissolves easily
• Salt: enhances all the flavors choose fine sea salt for best results
• Vegetable Oil: for frying use a neutral oil with high smoke point like canola or grapeseed

For Spicy Salmon

• Sushi grade Salmon: look for vibrant color and ask your fishmonger for the freshest cut available
• Kewpie Mayo: Japanese mayonnaise that adds richness and creaminess unlike regular mayo
• Sriracha: brings the heat adjust according to your spice preference
• Scallions: add fresh onion flavor and beautiful green color
• Soy Sauce: use low sodium if you're watching salt intake
• Sesame Oil: aromatic nutty flavor that elevates the salmon mixture

For Serving

• Sliced Avocado: adds creaminess and healthy fats
• Jalapeno: thinly sliced brings fresh heat and color contrast
• Black and White Sesame Seeds: add nutty flavor and visual appeal

Step-by-Step Instructions

Prepare The Sushi Rice

Step 1:

Combine your rice vinegar with sugar and salt in a small bowl stirring until completely dissolved. This seasoning mixture is called sushi vinegar and is essential for authentic flavor. Pour this mixture over your freshly cooked short grain rice while it's still warm allowing the grains to absorb all those delicious flavors as they cool.

Form And Chill The Rice

Step 2:

Line a baking pan with plastic wrap leaving enough overhang to cover the top later. Transfer your seasoned rice to the pan pressing it into an even layer about half an inch thick. The plastic wrap prevents sticking while the pressing creates the density needed for frying. Cover completely and refrigerate for at least 4 hours though overnight chilling produces the best texture for cutting and frying.

Prepare The Spicy Salmon

Step 3:

Finely dice your sushi grade salmon into quarter inch pieces this size allows for perfect bite sized portions that maintain their texture. In a medium bowl combine your diced salmon with Kewpie mayo sriracha soy sauce chopped scallions and sesame oil. Gently fold together until evenly mixed but avoid overmixing which can break down the salmon. Refrigerate until ready to use allowing flavors to meld.

Fry The Rice Squares

Step 4:

Remove your chilled rice block and cut into 16 even rectangles using a sharp knife wiped clean between cuts. Heat about half an inch of vegetable oil in a heavy bottomed pan until it reaches 350°F. Working in small batches fry each rice piece for about 2 minutes per side until they develop a gorgeous golden crust while maintaining a soft center. Transfer to paper towels to drain excess oil.

Assemble Your Crispy Rice

Step 5:

Place each crispy rice rectangle on your serving plate. Top with a thin slice of ripe avocado followed by a generous tablespoon of your spicy salmon mixture. Add a thin slice of jalapeno for heat and color then sprinkle with toasted sesame seeds for texture and visual appeal. Serve immediately while the rice is still slightly warm and crispy.

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The Kewpie mayonnaise is truly the secret ingredient here. When I first substituted regular mayo my family immediately noticed the difference. Kewpie has a richer egg flavor and silkier texture that blends perfectly with the salmon creating that signature spicy creamy sauce you find at high end sushi restaurants.

Storage Tips

The prepared crispy rice squares without toppings can be stored in an airtight container at room temperature for up to 8 hours. If you need to store them longer refrigerate in layers separated by parchment paper and reheat briefly in a 350°F oven for 5 minutes to restore crispiness. The spicy salmon mixture can be refrigerated for up to 24 hours but no longer as it contains raw fish. Never freeze the assembled appetizers as this will ruin both the texture of the rice and the quality of the raw salmon.

Creative Variations

While the salmon topping is traditional you can create exciting variations with other toppings. Try spicy tuna by substituting fresh tuna for the salmon following the same preparation method. For a vegetarian option avocado mashed with lime juice salt and a touch of sriracha makes a delicious alternative. You can also try cooked crab mixed with mayo and sriracha for a California roll inspired version. Each variation maintains the crispy rice base but offers new flavor profiles to explore.

Serving Suggestions

These crispy rice bites shine as part of a larger Japanese inspired spread. Serve alongside edamame miso soup and a simple cucumber salad dressed with rice vinegar for a complete meal. For drink pairings a cold sake or Japanese beer complements these perfectly while a crisp white wine like Sauvignon Blanc works wonderfully for wine lovers. Present on a large black platter for dramatic effect and garnish the serving dish with additional sliced scallions and lime wedges.

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Frequently Asked Questions

→ How do I ensure the rice is crispy?

Chill the rice until firm before frying, and use enough oil at medium heat to fry evenly until golden brown.

→ Can I substitute sushi-grade salmon?

Yes, you can use cooked salmon or another protein like tuna. Ensure it's fresh and high-quality for best flavor.

→ What can I use instead of Kewpie mayo?

Regular mayonnaise works as a substitute. For a similar flavor, add a touch of rice vinegar and sugar to it.

→ Can I prepare this dish in advance?

You can prepare the rice and salmon mixture ahead of time, but assemble and fry the rice just before serving for optimal texture.

→ Are there any toppings I can swap or add?

Feel free to use cucumber slices, crispy shallots, pickled ginger, or even a drizzle of eel sauce for variation.