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Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Salmon
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Crispy Rice with Spicy Salmon is a delicious appetizer that perfectly balances a crunchy, golden crispy rice base with a creamy and spicy sashimi-grade salmon topping. This easy-to-make dish delivers irresistible textures and bold flavors, customizable heat levels, and is perfect for sharing or impressing guests at any gathering.

Ingredients

Scale

Base

  • 1 cup short-grain sushi rice
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Vegetable oil (for frying)

Spicy Salmon Topping

  • 6 oz sashimi-grade salmon, diced
  • 3 tablespoons mayonnaise
  • 1–2 tablespoons sriracha sauce (adjust to taste)
  • 1 teaspoon soy sauce (plus extra for dipping, optional)

Garnishes

  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the Sushi Rice: Cook the sushi rice according to package instructions. While still warm, season it with rice vinegar, sugar, and salt, mixing gently. Spread the seasoned rice evenly on a baking sheet and refrigerate for about 30 minutes until completely cooled.
  2. Form and Fry the Rice Cakes: Once cooled, shape the rice into small, flat rectangles or squares approximately two inches wide. Heat vegetable oil in a skillet over medium heat and fry the rice cakes for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
  3. Make the Spicy Salmon Topping: In a bowl, combine diced sashimi-grade salmon, mayonnaise, sriracha sauce, and a splash of soy sauce. Mix thoroughly so the salmon is evenly coated with the creamy spicy sauce.
  4. Assemble the Dish: Spoon a generous amount of the spicy salmon mixture onto each crispy rice cake. Garnish with sliced green onions and sprinkle toasted sesame seeds on top for extra flavor and crunch.
  5. Serve and Enjoy: Serve immediately while the rice is still crispy. Offer additional soy sauce on the side for dipping if desired.

Notes

  • Use day-old sushi rice or cooled rice for better crispy patties that hold together.
  • Fry rice cakes in batches to avoid overcrowding and ensure even crispiness.
  • Chilling rice before frying helps it firm up and maintain shape during cooking.
  • Always use fresh, sashimi-grade salmon for safety and optimal texture.
  • Adjust the amount of sriracha gradually to control spice level to your preference.
  • Store leftover rice cakes and spicy salmon separately in airtight containers refrigerated to keep the rice crispy and salmon fresh.
  • Reheat rice cakes in a non-stick pan or air fryer to retain crispiness; avoid microwaving.
  • Spicy salmon topping is best served fresh and not suitable for freezing.

Nutrition

Keywords: crispy rice, spicy salmon, sushi appetizer, rice cakes, sashimi, spicy mayo, appetizer, snack, Japanese recipe, gluten free

Find it online: https://mealsbylina.com/crispy-rice-with-spicy-salmon/