Salmon Crispy Rice is a fun and tasty dish! It features perfectly cooked salmon on top of crunchy rice cakes that are lightly fried to golden perfection. Yum!
This dish is perfect for snacking or impressing friends at a dinner party. I love how the warm salmon and crispy rice make a delightful combo that keeps me coming back for more!
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is essential for that sticky, perfect texture. If you can’t find sushi rice, you can use short-grain rice or even jasmine rice in a pinch, though the texture will vary slightly.
Salmon: Always go for sushi-grade salmon to ensure safety and flavor. If you’re wary about raw fish, you could substitute with cooked shrimp or crab for a similar texture and taste.
Mayonnaise: Kewpie mayonnaise is my favorite for its unique flavor, but a classic mayo works too. For a lighter option, you could use Greek yogurt mixed with a bit of mustard.
Sriracha: This adds a nice kick! If you prefer something milder, try using a chili garlic sauce or even a sprinkle of paprika for seasoning.
Avocado: Fresh avocado adds creaminess. If avocados are out of season or you need a change, try using cucumber slices for a fresh twist.
How Do You Achieve Perfectly Crispy Rice?
The crispy rice pieces are the star of this dish, and getting them right is key. Start by properly cooling the sushi rice after mixing in the vinegar, sugar, and salt.
- Cool the rice to room temperature, then spread it evenly in the dish and press firmly to eliminate air pockets.
- Chilling helps the rice firm up, making it easier to cut and fry later.
- Fry the pieces in oil heated to medium-high. Too hot and the outside burns before the inside gets crispy.
- Fry in batches to avoid overcrowding the pan, ensuring each piece gets that golden brown exterior.
Be patient and enjoy the process. Crispy rice is worth the wait!
How to Make Salmon Crispy Rice?
Ingredients You’ll Need:
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For Frying:
- Vegetable oil, for frying
For the Topping:
- 4 ounces sushi-grade salmon, diced
- 1 avocado, sliced
- 2 tbsp mayonnaise (preferably Kewpie)
- 1 tsp sriracha (or to taste)
- 1/2 tsp sesame oil
- 1 green onion, finely chopped (for garnish)
- Black sesame seeds (for garnish)
How Much Time Will You Need?
This Salmon Crispy Rice recipe takes about 15 minutes to prepare, plus 1 hour for chilling the rice and frying. So in total, plan for about 1 hour and 15 minutes to get everything ready and on the table. You’ll enjoy a lovely, crispy treat that’s packed with flavor!
Step-by-Step Instructions:
1. Cooking the Sushi Rice:
Start by rinsing the sushi rice under cold water. Keep rinsing until the water runs clear—this helps remove excess starch. Once rinsed, drain the rice and put it in a medium pot with 1 1/4 cups of water. Bring this to a boil over medium-high heat. When it starts bubbling, lower the heat to low, cover the pot, and let it simmer for about 18-20 minutes until the water is absorbed and the rice is tender.
2. Seasoning the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt together. Heat this mixture gently until everything dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool down to room temperature—this step is important for the next part!
3. Preparing the Rice Base:
When the rice has cooled, evenly spread it out in a square baking dish, about 8×8 inches. Make it about 1 inch thick and press it down firmly. Cover the dish with plastic wrap and pop it into the fridge for at least 30 minutes—it needs to chill and firm up!
4. Cutting the Rice:
After the chill time, take the rice out of the dish. Use a sharp knife to cut it into rectangular pieces—aim for about 2 inches wide and 1 inch tall. You’ll have lovely little rice squares ready for frying!
5. Frying the Rice Pieces:
In a frying pan, heat enough vegetable oil to coat the bottom over medium-high heat. When hot, carefully add the rice pieces in batches, frying them until they’re golden brown and crispy on both sides—this should take about 3-4 minutes per side. Once they’re crispy, drain them on paper towels to get rid of any excess oil.
6. Preparing the Salmon Topping:
In a mixing bowl, combine the diced salmon, mayonnaise, sriracha, and sesame oil. Stir everything together gently until the salmon is nicely coated with the sauce. This will add fantastic flavor to your dish!
7. Assembling the Crispy Rice:
Now it’s time to put everything together! Take a slice of avocado and place it on top of each crispy rice piece. Then, spoon a generous amount of the salmon mixture right on top of the avocado. Yum!
8. Garnishing and Serving:
To make your dish even more beautiful, sprinkle finely chopped green onion and black sesame seeds over the top. This not only adds a lovely touch but also a bit of extra flavor. Now, serve your delicious Salmon Crispy Rice and enjoy!
Happy cooking!
Can I Use Different Types of Rice for This Recipe?
While sushi rice is best for its sticky texture, you can use short-grain rice as a substitute. However, avoid long-grain varieties as they won’t hold together as well. If using a different rice, make sure to adjust the water ratio according to the type you choose.
How to Store Leftover Crispy Rice?
If you have leftover crispy rice, store it in an airtight container in the fridge for up to 2 days. To maintain its crispiness, it’s best to keep the rice pieces separate from the salmon mix. Reheat the crispy rice in a skillet for a few minutes to regain its crunch before serving.
Can I Make the Rice in Advance?
Absolutely! You can prepare the sushi rice up to a day in advance. Just cool it completely, then refrigerate it until you’re ready to assemble the crispy rice. Don’t forget to press it firmly into the baking dish for even cuts after chilling!
What Can I Substitute for Kewpie Mayonnaise?
If you don’t have Kewpie mayonnaise, you can use regular mayonnaise mixed with a bit of rice vinegar for a similar tangy flavor. A good ratio is 1 tablespoon of rice vinegar for every 1/4 cup of mayonnaise. This will help mimic that creamy, rich taste!
