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Crispy Rice with Spicy Salmon

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Crispy Rice with Spicy Salmon combines golden, crunchy sushi rice with cool, creamy salmon tossed in spicy mayonnaise, soy sauce, sesame oil, and lime. Finished with jalapeño, green onion, and sesame seeds, these restaurant-style bites make an impressive appetizer.

Ingredients

  • 2 cups cooked sushi rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 2–3 tablespoons neutral cooking oil
  • 8 ounces sushi-grade salmon, finely diced
  • 2 tablespoons Japanese mayonnaise
  • 1–2 teaspoons sriracha
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon fresh lime juice
  • 1 jalapeño, thinly sliced
  • 1 green onion, thinly sliced
  • 1 teaspoon sesame seeds
  • Avocado slices, optional
  • Extra sriracha, optional

Instructions

  1. While the sushi rice is still warm, combine the rice vinegar, sugar, and salt. Gently fold the mixture into the rice until evenly distributed.
  2. Line a small baking dish or container with plastic wrap or parchment paper. Press the seasoned rice firmly into an even layer about 3/4-inch thick. Cover and refrigerate for at least 1–2 hours, until completely firm.
  3. Place the finely diced chilled sushi-grade salmon in a bowl. Add the Japanese mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Gently stir until evenly coated, then keep refrigerated.
  4. Remove the chilled rice from its container and transfer it to a cutting board. Cut into approximately 16 evenly sized rectangles or squares.
  5. Heat a thin layer of neutral cooking oil in a nonstick or well-seasoned skillet over medium-high heat. Working in batches if necessary, fry the rice pieces for 2–3 minutes per side until crisp and deeply golden.
  6. Transfer the crispy rice to a paper towel-lined plate and allow it to cool slightly.
  7. Spoon a small amount of the chilled spicy salmon mixture onto each piece of crispy rice.
  8. Top with sliced jalapeño, green onion, sesame seeds, optional avocado, and extra sriracha as desired. Serve immediately.

Notes

  • Use salmon specifically intended for raw preparation from a reputable supplier and keep it properly refrigerated.
  • For spicy tuna crispy rice, substitute sushi-grade tuna for the salmon.
  • Add a thin avocado slice between the crispy rice and salmon for extra richness.
  • Adjust the amount of sriracha to make the salmon topping milder or spicier.
  • Spicy mayo, eel sauce, ponzu, furikake, tobiko, or crispy fried onions can be added as extra toppings.
  • The seasoned rice can be pressed and refrigerated a day ahead, then cut and fried shortly before serving.
  • Keep the salmon topping refrigerated and assemble the bites immediately before serving so the rice remains crisp.
  • For a fully cooked alternative, substitute cooled cooked salmon or cooked shrimp for the raw salmon.
  • Leftover rice pieces can be reheated separately in a lightly oiled skillet or air fryer. Do not reheat the raw salmon topping.

Nutrition

Find it online: https://thefamilycooking.com/crispy-rice-with-spicy-salmon/