Spicy Salmon Crispy Rice
Spicy Salmon Crispy Rice is a fun take on spicy salmon sushi. Rice cakes are fried crispy on the outside and chewy on the inside, then topped with your favorite salmon poke or sushi bowl flavors like creamy avocado, spicy salmon and lots of crunchy sesame seeds. Eat these jalapeno topped crispy rice salmon bites just like you would eat sushi with a bit of wasabi or soy sauce and a side of pickled ginger.
Servings
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- Oil to fry
- 8 oz salmon finely chopped, sushi grade
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 teaspoon soy sauce
- 1 medium avocado mashed
- 1 sliced jalapeno to garnish
- 1 teaspoon black sesame seeds to garnish
- 1 teaspoon white sesame seeds to garnish
Instructions
- In a medium bowl combine cooked sushi rice, rice vinegar, sugar and salt. Mix it well.
- Line a plastic wrap on a rectangular dish and transfer the prepared rice, press the rice firmly to form a uniform layer and refrigerate for at least 1 hour to 2 hours.
- Once the rice is set, cut them into 12 equal squares.
- Heat a skillet with oil, fry the rice squares on both sides until crispy and golden.
- Meanwhile prepare the salmon mixture; In a medium bowl, combine salmon, mayonnaise, sriracha sauce and soy sauce. Mix it well and set aside.
- In another bowl, mash the avocados and set aside.
- Now to the crispy fried rice squares, top it with a dollop of mashed avocado followed by a tablespoon of salmon mixture. Top them with sliced jalapenos and sprinkle the sesame seeds and a drizzle of sriracha.
- Transfer the salmon crispy rice to a plate and serve.
Notes
- Sushi rice will work best for this recipe, but you can use short or medium-grain white rice.
- Rinse the rice before cooking to remove the starchy layer that will make the rice gummy.
- Season the rice while it is still warm.
- Use sushi-grade salmon or smoked salmon.
- The avocado will be mashed, so look for a ripe avocado.
- Line your dish with plastic wrap to make removing the rice from the pan easy.
- Wet the knife when cutting the rice squares for easy slicing.
- Cool the crispy rice cakes on a rack to prevent the bottoms from becoming soggy.
Nutrition
Calories: 94kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 184mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg
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