Description
Delight your taste buds with this flavorful and crunchy Salmon Crispy Rice recipe that combines crispy rice with spicy salmon, creamy avocado, and a kick of jalapeno.
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 mixing bowl, combine rice vinegar with sugar and salt, then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined. Transfer the rice to a baking pan lined with plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
- Spicy Salmon: Chop the sushi-grade salmon into small pieces, transfer it to a bowl, then combine the salmon with mayo, sriracha, soy sauce, scallion, and sesame oil. Mix well and set aside in the fridge until ready to use.
- Once the rice is chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turn nice and golden. Remove from the heat and let it cool on a paper towel.
- Top the crispy rice with sliced avocado, a tablespoon of salmon mixture, and slices of jalapeno. Sprinkle with black and white sesame seeds. Serve immediately.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg
