Description
A delightful blend of crispy textures and vibrant flavors, Spicy Salmon Crispy Rice combines sushi-grade salmon with creamy avocado atop golden brown rice squares.
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- Oil (for frying)
- 8 oz salmon (finely chopped, sushi grade)
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 teaspoon soy sauce
- 1 medium avocado (mashed)
- 1 sliced jalapeño (for garnish)
- 1 teaspoon black sesame seeds (for garnish)
- 1 teaspoon white sesame seeds (for garnish)
Instructions
- In a medium bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Mix it well.
- Line a rectangular dish with plastic wrap. Transfer the prepared rice into the dish, pressing it firmly to form a uniform layer. Refrigerate for at least 1 to 2 hours.
- Once the rice is set, cut it 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 by combining salmon, mayonnaise, sriracha sauce, and soy sauce in a medium bowl. Mix it well and set aside.
- In another bowl, mash the avocados and set aside.
- To serve, top the crispy fried rice squares with a dollop of mashed avocado, followed by a tablespoon of the salmon mixture. Garnish with sliced jalapeños, sprinkle with sesame seeds, and drizzle with sriracha.
- Transfer the salmon crispy rice to a plate and serve.
Notes
Use fresh sushi-grade salmon for safety and flavor. Experiment with toppings for variety.
