Description
A delicious recipe for Salmon Crispy Rice that combines the crunch of fried sushi rice with spicy salmon, topped with avocado, jalapeno, and sesame seeds for a flavorful dish.
Ingredients
Units
Scale
Crispy Rice
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil for frying
Spicy Salmon
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
Serving
- Sliced Avocado
- Jalapeno thinly sliced
- Black and White Sesame Seed toasted
Instructions
- Crispy Rice: In a small bowl, mix rice vinegar, sugar, and salt. Pour over cooked sushi rice, mix well, then transfer to a pan lined with plastic wrap. Chill in the fridge for at least 4 hours.
- Spicy Salmon: Chop salmon, mix with mayo, sriracha, soy sauce, scallion, and sesame oil. Refrigerate until needed.
- Assembly: Cut chilled rice into rectangles. Fry in oil until golden. Top with salmon mixture, avocado, jalapeno, and sesame seeds.
Notes
- You can customize the level of spiciness by adjusting the amount of sriracha in the salmon mixture.
- Ensure the rice is well-chilled before frying to maintain its shape and crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
