Crispy Rice Salmon
Crispy rice salmon is my new favorite go-to appetizer when I am looking to impress my family and friends. Made with fresh sushi-grade salmon, yuzu kosho, yuzu juice, and seasoned sushi rice this light, zingy, and savory crispy salmon bite will surely satisfy your sushi cravings.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 cups dry short grain sushi rice (rinsed until water is clear)
- 2 cups water
- 1 teaspoon salt
- 3 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 pound salmon (sushi grade)
- 3 tablespoon Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- 2 cucumbers (halved and thinly sliced)
- 2 tablespoon toasted sesame seeds
- 4 stalks Green onion (chopped)
Instructions
- 1
Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.
- 2
Season the rice. In a small bowl, mix the salt, rice vinegar, sugar, and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.
- 3
Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.
- 4
Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.
- 5
Pan-fry the rice. In a medium skillet, heat about 1/4-1/2 cup of vegetable oil (enough to fill a thin layer on your skillet) on medium-high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium-high heat for about 2 minutes or until golden brown and then flip and cook for an additional 2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.
- 6
Mix the ingredients. In a medium mixing bowl, add your chopped salmon, kewpie mayonnaise, yuzu kosho, yuzo juice, soy sauce, and sesame oil. Mix until thoroughly combined.
- 7
Assemble. Add thinly sliced cucumber pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy salmon on top. Garnish with toasted sesame seeds and chopped green onions.