Name: Crispy Rice Salmon Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: Japanese
Ingredients: 1.5 cups dry short grain sushi rice, rinsed until water is clear; 2 cups water; 1 teaspoon salt; 3 tablespoons rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon toasted sesame oil; 1 pound sushi-grade salmon; 3 tablespoons Kewpie mayonnaise; 1 teaspoon yuzu kosho; 1 teaspoon yuzu juice; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 2 cucumbers, halved and thinly sliced; 2 tablespoons toasted sesame seeds; 4 stalks green onion, chopped

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Introduction

Crispy Rice Salmon is a delightful fusion dish combining perfectly seasoned sushi rice that’s pan-fried to a golden crisp, topped with fresh, flavorful salmon. This recipe offers a satisfying contrast of textures and bright, savory flavors that are sure to impress both sushi lovers and home cooks alike.

This image shows a small square sushi stack with three layers on a white marbled surface. The bottom layer is a crispy, golden-brown fried rice cake with visible grains and a crunchy texture. The middle layer is a smooth, thin slice of light green cucumber, adding a fresh contrast. The top layer has a creamy mixture of diced, bright orange salmon pieces coated in a light sauce, garnished with small black and white sesame seeds and thinly sliced green scallions. In the background, there are more sushi stacks slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups dry short grain sushi rice, rinsed until water is clear
2 cups water
1 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1 pound sushi-grade salmon
3 tablespoons Kewpie mayonnaise
1 teaspoon yuzu kosho
1 teaspoon yuzu juice
1 tablespoon soy sauce
2 teaspoons sesame oil
2 cucumbers, halved and thinly sliced
2 tablespoons toasted sesame seeds
4 stalks green onion, chopped
Vegetable oil (for frying)

Instructions

Step 1: Rinse the sushi rice thoroughly 4 to 5 times until the water runs clear. Cook the rice with 2 cups of water in a rice cooker or on the stove according to package instructions.
Step 2: In a small bowl, combine salt, rice vinegar, sugar, and toasted sesame oil. Stir until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently toss in the seasoning mixture until evenly combined.
Step 3: Line a small square baking tray with plastic wrap. Press the seasoned rice into the tray to form a 1/2-inch thick square block. Wrap tightly and refrigerate for at least 3 hours or overnight to allow the rice to dry slightly and firm up.
Step 4: After chilling, cut the rice block into bite-sized rectangles. Pat each piece dry with a paper towel to remove any moisture.
Step 5: Heat 1/4 to 1/2 cup of vegetable oil in a medium skillet over medium-high heat until hot, about 30 seconds. Carefully place the rice pieces in the skillet, spacing them about 2 inches apart. Fry for approximately 2 minutes on each side or until both sides are golden brown and crispy. Transfer to a wire rack over a baking sheet to drain excess oil.
Step 6: To prepare the salmon topping, mix Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil in a bowl. Cut the salmon into small cubes and gently toss with the sauce until coated.
Step 7: Assemble by placing a portion of the salmon mixture on each crispy rice piece. Garnish with thinly sliced cucumber, toasted sesame seeds, and chopped green onion. Serve immediately for best texture and flavor.

Tips & Variations

For extra flavor, sprinkle a pinch of furikake seasoning on the rice before frying.
If you cannot find yuzu kosho, substitute with a small amount of chili paste mixed with lime juice.
Use a non-stick skillet to prevent the rice from sticking while frying.
Try topping the crispy rice with other seafood like spicy tuna or cooked shrimp for variety.

Storage

Store any leftover crispy rice cubes and salmon topping separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice by briefly pan-frying to restore crispness, but avoid microwaving to keep it from becoming soggy. Assemble just before serving for the best texture.

How to Serve

Six bite-sized sushi stacks are arranged on a round white marble board. Each stack has three layers: the bottom layer is a golden-brown crispy rice square, crispy and slightly shiny; the middle layer is a thin, bright green cucumber slice, smooth and fresh; the top layer is a chunky mix of orange salmon pieces coated in creamy sauce, sprinkled with black sesame seeds and small green onion rings. In the background, there is a white bowl with more sliced green onions and a glass of light-colored drink. The overall scene is bright with a clean white marble surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

Sushi rice is preferred for its sticky texture, which helps the rice hold together and crisp up nicely. Regular white rice is less sticky and may not form firm cubes or achieve the same crispiness.

What can I substitute for Kewpie mayonnaise?

If you can’t find Kewpie mayo, use regular mayonnaise mixed with a small amount of rice vinegar for a similar tangy flavor and creamy consistency.