December 8, 2022

Canadiannpizza

Cooking Is My World

Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Salmon is the ultimate sushi restaurant dish to make at home. It has seasoned sushi rice that is crisped all over and topped with a spicy salmon made with Kewpie mayo, sriracha, soy sauce, and a touch of toasted sesame. With creamy avocado, nutty sesame seeds, a touch of heat from fresh jalapeno slices, and a bit of sweetness from sweet chili sauce, this Crispy Rice with Spicy Salmon is a dish that will be on repeat in your house! 

Crispy Rice with Spicy Salmon

WHAT IS SPICY SALMON?

Spicy salmon is chopped salmon mixed with Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and chopped green onions. You can adjust the ratios according to your preference, but that is the general base. 

Spicy Salmon Mixture

WHAT IF I DON’T LIKE SALMON?

If salmon isn’t your favorite, you can absolutely substitute raw, sushi-grade ahi. Sushi-grade hamachi is another option. You can even use canned salmon or tuna if you prefer. 

Crispy Rice with Spicy Salmon

WHAT IS CRISPY RICE

Crispy rice is seasoned sushi rice that has been pressed into a block, frozen then sliced, and fried in high-heat oil until golden. The result is a block that is crispy on the outside and soft and chewy on the inside. It’s the perfect vehicle for spicy salmon or any other topping you desire. 

Sushi Rice in a Pan
Rice Blocks

HOW TO MAKE CRISPY RICE WITH SPICY SALMON

  1. Cook the rice as directed on the package then season with a sauce made of rice vinegar, sugar, and kosher salt that has been heated until the sugar and salt have dissolved. Let the rice cool and then press into a plastic wrap-lined 8-by-8-inch pan. Cover the rice with another layer of plastic wrap and freeze the pan until the rice is frozen through. 
  2. Make the spicy salmon by finely chopping the salmon and mixing it with the kewpie mayo, sriracha, soy sauce, 1 teaspoon of toasted sesame oil, and green onion. Mix everything together well and cover the bowl. Chill in the refrigerator until you’re ready to use it. 
  3. Cut the rice into 18 pieces and fry in a pan with a ½-inch of high-heat oil heated over medium until the rice blocks are golden brown on both sides. Transfer to a paper towel-lined plate as you go. 
  4. To assemble the crispy rice with spicy salmon, top each block of crispy rice with avocado followed by spicy salmon. Finish with a jalapeno slice, a touch of sesame oil, a little sweet chili sauce, and a sprinkle of sesame seeds. 
Crispy Rice with Spicy Salmon

TIPS AND TRICKS FOR CRISPY RICE WITH SPICY SALMON

  • Be sure to freeze your rice until it’s firm enough to cut through easily. This not only helps with the cutting process but also helps when frying. If it’s not cold enough, the rice blocks fall apart when you’re frying them. 
  • If your salmon is fresh but not previously frozen, please freeze your salmon before using it. Raw salmon sometimes has parasites. Freezing the salmon kills the parasites while also making it easier to cut. Defrost until it’s still very cold but not frozen anymore. If you’re not sure your salmon is sushi-grade, ask your fish monger. 
  • If you can’t find Kewpie mayo, you can substitute regular mayo.
Crispy Rice with Spicy Salmon