Crispy Rice Salmon Recipe
This Crispy Rice Salmon recipe features perfectly seasoned sushi rice pressed into crispy, golden brown rectangles and topped with fresh sushi-grade salmon mixed with a tangy yuzu mayonnaise. Garnished with cucumber slices, toasted sesame seeds, and green onions, this dish delivers a delightful texture contrast and vibrant flavors inspired by Japanese cuisine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Sushi Rice
- 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
Salmon Topping
- 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
Garnish
- 2 cucumbers, halved and thinly sliced
- 2 tablespoons toasted sesame seeds
- 4 stalks green onion, chopped
Instructions
- Prepare the Rice: Rinse the sushi rice thoroughly 4-5 times until the water runs clear to remove excess starch. Cook the rice with 2 cups of water either in a rice cooker or on the stovetop until fully cooked.
- Season the Rice: In a small bowl, combine salt, rice vinegar, granulated sugar, and toasted sesame oil, stirring until the sugar dissolves. Transfer the cooked rice to a large bowl and toss it with the seasoning mixture until well combined.
- Shape and Refrigerate the Rice: Line a small square baking tray with plastic wrap. Spread the seasoned rice evenly into the tray, pressing down firmly to form a compact 1/2-inch thick square block. Wrap tightly and refrigerate for at least 3 hours or overnight to dry out slightly, which helps with cutting and crisping later.
- Cut the Rice: Once chilled, unmold the rice block and cut it into bite-sized rectangular pieces. Pat each piece dry to remove any excess moisture or condensation.
- Pan-Fry the Rice: Heat about 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, leaving about 2 inches between each piece to avoid sticking. Fry for approximately 2 minutes on one side until golden brown, then flip and cook another 2 minutes until the other side is golden and crispy. Remove the rice pieces and drain on a wire rack over a lined baking sheet to remove excess oil.
Notes
- Rinsing the sushi rice multiple times is important to achieve the right texture for crispy rice.
- Chilling the rice block ensures it holds together when frying and results in a better crispy texture.
- Be cautious of oil splattering during pan-frying: keep a splatter guard handy or use long tongs.
- Sushi-grade salmon can be substituted with other fresh seafood like tuna or scallops if desired.
- For a healthier version, you can reduce the amount of oil used for frying, but the texture may differ.
Keywords: Crispy rice, sushi salmon, Japanese appetizer, pan-fried rice, sushi rice recipe, salmon sushi topping
Find it online: https://islawhite.com/crispy-rice-salmon-recipe/
