Salmon Crispy Rice
Crispy rice salmon is my viral favorite go-to appetizer dish for a balance between crispy and creamy. Pan-fried crispy sushi rice cakes topped with smashed avocado and spicy salmon, are so easy and delicious! Top the crispy rice off with a thin slice of jalapeño, a little dash of sriracha, and sesame seeds for spicy kicks!
Ingredients
Crispy Rice
- 3 cup Cooked Sushi Rice short grain rice
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil for frying
Spicy Salmon
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
Serving
- Sliced Avocado
- Jalapeno thinly sliced
- Black and White Sesame Seed toasted
Instructions
- In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
- Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
Spicy Salmon
- Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
- Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
- Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.