Salmon Crispy Rice

This spicy salmon crispy rice combines the best of Japanese flavors with a modern twist. The contrast between the crispy, golden rice base and the creamy spicy salmon topping creates an irresistible bite that's perfect for entertaining or a special dinner at home.

I first made these crispy rice bites for a dinner party last summer and they disappeared within minutes. Now they've become my signature dish whenever friends ask me to bring something special.

Ingredients

• Sushi rice: Short grain rice provides the perfect sticky texture needed for forming and frying the base. The higher starch content helps the rice hold together.
• Rice vinegar: Adds the characteristic tangy flavor that makes sushi rice special. Always use rice vinegar rather than substituting other vinegars for authentic flavor.
• Sugar and salt: These balance the acidity of the vinegar and enhance the overall flavor profile of the rice.
• Sushi grade salmon: The star of the show must be extremely fresh and high quality. Look for bright, firm flesh with no fishy smell.
• Kewpie mayo: This Japanese mayonnaise has a richer egg flavor and silkier texture than regular mayo. Worth seeking out at Asian markets or online.
• Sriracha: Provides the perfect heat and slight garlic undertone. Adjust quantity based on your spice preference.
• Scallions: Add a fresh, mild onion flavor and beautiful color contrast.
• Soy sauce: Brings umami depth to the salmon mixture.
• Sesame oil: Just a touch adds incredible nutty complexity to the salmon topping.
• Avocado: Creates a creamy layer between the crispy rice and spicy salmon.
• Jalapeño: Adds fresh heat and beautiful color as a garnish.
• Sesame seeds: The final touch that adds texture and visual appeal.

Step-by-Step Instructions

Prepare the sushi rice:

Combine rice vinegar, sugar and salt in a small bowl, stirring until completely dissolved. Pour this mixture over your freshly cooked short grain rice while still warm and fold gently until every grain is coated. The vinegar mixture adds flavor and the signature glossiness to sushi rice.

Form and chill the rice:

Transfer the seasoned rice to a plastic wrap lined baking pan. Use your hands or a rice paddle to press it into an even layer about 1/2 inch thick. Cover completely with plastic wrap and refrigerate at least 4 hours or overnight. This chilling time is crucial as it allows the rice to firm up enough to cut and fry without falling apart.

Prepare the spicy salmon:

Finely dice the salmon into quarter inch pieces rather than mincing it too small. Combine with Kewpie mayo, sriracha, soy sauce, thinly sliced scallions and sesame oil. Mix gently to maintain some texture in the salmon. The goal is a balanced mixture where you can still taste distinct ingredients.

Cut and fry the rice:

Once thoroughly chilled, remove rice from refrigerator and cut into 16 evenly sized rectangles. Heat vegetable oil in a non stick pan over medium heat. The oil should be about 1/4 inch deep and hot but not smoking. Carefully place rice pieces in the oil and fry until golden brown and crispy on both sides, about 2 minutes per side. Transfer to paper towels to drain excess oil.

Assemble and serve:

Place crispy rice rectangles on a serving platter. Top each with a thin slice of avocado, a tablespoon of the spicy salmon mixture, and a thin slice of jalapeño. Sprinkle with toasted sesame seeds. Serve immediately while the rice is still crispy for the perfect textural contrast.

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My favorite part of this recipe is watching guests take their first bite. The combination of textures and flavors always brings smiles and requests for the recipe. The Kewpie mayo is my secret weapon here its rich, eggy flavor makes all the difference.

Selecting Quality Salmon

When making these crispy rice bites, the quality of your salmon is paramount. Look for salmon labeled specifically as sushi or sashimi grade at reputable fishmongers or Japanese markets. The fish should have a clean, ocean scent rather than a fishy smell. The flesh should be firm, moist and vibrant in color. If possible, ask your fishmonger when the fish was delivered. For best results, use the salmon the same day you purchase it, keeping it refrigerated until just before preparation.

Make Ahead Options

While these bites are best served immediately after assembly, several components can be prepared ahead of time. The sushi rice can be pressed and refrigerated up to 24 hours before frying. The spicy salmon mixture can be prepared up to 6 hours ahead and kept refrigerated. For a party, consider frying the rice bases up to 2 hours before serving they will stay crispy at room temperature for quite some time. Assemble with toppings just before guests arrive for the freshest presentation.

Variations To Try

This recipe serves as a wonderful base for creating your own signature crispy rice bites. Try topping with spicy tuna by substituting sashimi grade tuna for the salmon. For a vegetarian option, use diced avocado mixed with a little soy sauce, lime juice and sriracha. Another delicious variation uses tamago Japanese sweet omelet as a topping. For a luxurious version, top with a small piece of fatty tuna and a dollop of caviar. The crispy rice base works beautifully with many different toppings.

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Frequently Asked Questions

→ How should I ensure the rice stays crispy?

Use short-grain sushi rice and chill it thoroughly before frying. Make sure the oil is hot enough to create a golden crust without soaking up oil.

→ Can I substitute the salmon with another protein?

Yes, you can use tuna, cooked shrimp, or even tofu as a substitute. Just ensure they are cut into small pieces and mixed with the same sauce for consistency.

→ Is it necessary to use Kewpie mayo?

Kewpie mayo adds a specific umami flavor, but you can substitute it with regular mayonnaise and a touch of rice vinegar for a similar effect.

→ What oil is best for frying the rice?

Vegetable oil, canola oil, or any neutral oil with a high smoke point is ideal for frying the rice evenly and without overpowering the flavors.

→ Can this dish be made ahead of time?

You can prepare the rice and spicy salmon mixture in advance. Fry the rice just before serving to maintain its crispiness and assemble right before serving for the best texture.

→ What other toppings can I use?

Besides avocado and jalapeño, consider using pickled ginger, thinly sliced cucumber, or a drizzle of unagi sauce for additional flavor variations.