Description
A delightful dish of crispy rice topped with spicy salmon, perfect for family gatherings and beachside picnics.
Ingredients
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoon kosher salt
- Neutral high-heat oil (for frying)
- 1 pound sushi-grade salmon (skin removed)
- 2 tablespoons Kewpie Mayo (or regular mayo)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil (plus more for drizzling)
- 1 stalk green onion (finely chopped)
- 1 avocado (peeled, pitted, and thinly sliced)
- 1 jalapeño (thinly sliced)
- Toasted white sesame seeds (for sprinkling)
- Sweet Chili Sauce (for drizzling)
Instructions
- Start by cooking the rice. In a saucepan, combine the soaked rice with 2 ½ cups of water. Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for about 18-20 minutes. Remove from heat and let it steam for an additional 10 minutes without lifting the lid.
- In a small bowl, mix the rice vinegar, granulated sugar, and kosher salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to break the grains. Let the seasoned rice cool to room temperature.
- Heat a generous layer of neutral oil in a non-stick skillet over medium-high heat. Once the oil is hot, scoop the cooled rice into the skillet and press it evenly into a large rectangle, about ¾ inch thick. Fry for about 5-7 minutes until golden and crispy on the bottom. Carefully flip and fry the other side until crispy.
- To serve, cut the crispy rice into squares or rectangles. Top each piece with the marinated spicy salmon mixture. Garnish with sliced avocado, jalapeño, finely chopped green onion, and a sprinkling of toasted sesame seeds. Drizzle with extra toasted sesame oil and sweet chili sauce for an added kick.
Notes
Press the rice firmly while frying to achieve the perfect crispiness. Always use fresh sushi-grade fish for the best flavor.
