Salmon Crispy Rice
A delicious fusion dish combining crispy sushi rice and fresh sushi-grade salmon, perfect for an appetizer or snack.
Ingredients
For the rice
- 2 cups Sushi rice Prepare according to package instructions.
- 1 teaspoon Salt For seasoning the rice.
- Oil for frying Oil Use enough to fry the rice blocks.
For the topping
- 8 oz Sushi-grade salmon, diced Make sure it's fresh and from a reputable source.
- 3 tablespoons Spicy mayo Can be adjusted to taste.
- 1 teaspoon Sesame oil Adds depth of flavor.
- 1 tablespoon Lime juice Freshly squeezed is best.
- 2 tablespoons Scallions, chopped For added freshness.
For garnishing
- 1 whole Avocado, sliced For garnish.
- 1 whole Jalapeño, sliced For garnish.
- 1 tablespoon Sesame seeds
- 2 tablespoons Eel sauce For drizzling.
Instructions
Preparation
- Prepare sushi rice according to the package instructions and season with salt.
- Once cooled, mold the rice into bite-sized blocks.
Cooking
- Heat oil in a pan over medium heat and fry the rice blocks until golden and crispy on all sides.
Assembly
- In a bowl, mix diced salmon with spicy mayo, sesame oil, lime juice, and chopped scallions.
- Top each crispy rice block with the salmon mixture.
- Garnish with avocado slices, jalapeño, sesame seeds, and a drizzle of eel sauce.
- Serve immediately and enjoy!
Notes
For best taste, enjoy fresh. Store leftovers in an airtight container for up to two days. Reheat in the oven or an air fryer to regain crispness.