Crispy Rice with Spicy Salmon
Crispy rice with spicy salmon is a sushi-style appetizer.
Ingredients
For the Crispy Rice:
- 2 cups short grain rice sushi rice
- 3 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- Neutral oil for frying
For the Spicy Salmon:
- 1 pound sushi-grade salmon skin removed
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion chopped
For Serving:
- 1 avocado sliced
- 1 jalapeño sliced
- Sesame seeds
- Sweet chili sauce
Instructions
- Rinse and cook the rice according to package instructions.
- In a small pan, heat rice vinegar, sugar, and salt until dissolved.
- Pour over cooked rice and mix gently.
- Press rice evenly into a lined pan and chill in the freezer for 3 hours.
- Dice salmon into small cubes and mix with mayonnaise, sriracha, soy sauce, sesame oil, and green onion. Refrigerate.
- Cut chilled rice into small rectangles.
- Heat oil in a pan and fry rice pieces until golden and crispy on both sides.
- Drain on paper towels and let cool slightly.
- Top each crispy rice piece with avocado, spicy salmon, jalapeño slices, and drizzle with sesame oil and sweet chili sauce.
- Sprinkle with sesame seeds and serve immediately.
- This crispy rice with spicy salmon is best enjoyed fresh for maximum crunch and flavor.
Notes
You can substitute salmon with cooked shrimp or tuna. This crispy rice with spicy salmon also pairs well with soy dipping sauce or wasabi mayo.