Crispy Salmon Rice (Printable Version)
Fried sushi rice squares topped with a creamy, zingy salmon mix for tasty little bites.
# Ingredients You'll Need:
→ Rice Setup
01 -
300 ml water
02 -
200 g sushi rice
03 -
30 ml rice vinegar
04 -
2.5 g salt
05 -
12 g sugar
→ Frying
06 -
Oil with neutral flavor to fry
→ Salmon Mix
07 -
5 ml soy sauce
08 -
170 g fresh sushi-grade salmon, chopped finely
09 -
10 ml sriracha
10 -
30 ml mayo
11 -
2.5 ml sesame oil
12 -
5 g green onions, sliced thin
→ Optional Extras
13 -
Sliced avocado or jalapeños
14 -
5 g sesame seeds
→ Dipping Sauce (optional)
15 -
Spicy mayo or soy sauce
# Detailed Preparation Steps:
01 -
Start by rinsing the sushi rice in cold water until the water runs clear. Cook the rice in a rice cooker or on the stove with water. When it's still warm, mix in rice vinegar, sugar, and salt gently so it all blends well.
02 -
Put the seasoned rice into a baking dish lined with parchment paper. Press it down so it's about 1.3 to 1.9 cm thick. Cover it up and let it chill in the fridge for at least an hour, but overnight is better.
03 -
Grab a bowl to mix the chopped salmon, mayo, sriracha, sesame oil, soy sauce, and green onions. Stir it all until it's nice and creamy. Taste and tweak the flavor if you want.
04 -
Take the cold rice out and slice it into small squares or rectangles. Heat neutral oil in a skillet over medium heat. Fry the rice pieces for about 2 to 3 minutes on each side until they turn golden and crispy. Let them drain on paper towels so they’re not oily.
05 -
Top each fried rice piece with a spoonful of the spicy salmon mix. Add sesame seeds and avocado or jalapeño slices if you like. Serve right away with soy sauce or spicy mayo on the side.
# Helpful Tips:
01 -
Make sure your salmon is fresh and sushi-grade for safety and the best taste. Chilling the rice well is key for getting that crispy crust when you fry it.
02 -
Change how much sriracha you add to make it as mild or spicy as you want.