Spicy Salmon Crispy Rice
Spicy Salmon Crispy Rice
Ingredients
For the Sushi Rice
- 2 cups white rice
- 2 cups water
- 1 piece kombu, approximately 4x4 inches
- 1/4 cup sushi vinegar
For the Spicy Salmon
- 1 salmon fillet, diced very small
- 1/4 cup green onions, chopped
- 2 teaspoons Sriracha
- 2 tablespoons mayonnaise
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For Frying and Garnish
- 3 cups frying oil, such as vegetable or canola oil
- 2 tablespoons furikake, for sprinkling
- 1 jalapeño, thinly sliced, for garnish
Instructions
- 1
Add 2 cups of white rice to a rice cooker pot. Rinse the rice thoroughly under cold running water, swirling the rice with your hand and draining the cloudy water, repeating several times until the water runs clear. Add 2 cups of fresh water to the rice cooker pot and place the piece of kombu on top of the rice. Close the rice cooker lid and cook according to your rice cooker's instructions for white rice (approximately 50-60 minutes).
⏱️ 60 min
- 2
Once the rice is cooked, remove the kombu. Pour 1/4 cup of sushi vinegar over the hot rice. Fluff and mix the rice with a rice paddle to evenly distribute the vinegar.
⏱️ 5 min
- 3
Line an 8x8 inch metal tray with plastic wrap, ensuring enough overhang to cover the rice. Transfer the seasoned rice onto the plastic-lined tray. Using a rice paddle, spread the rice evenly to form a flat layer. Place another piece of plastic wrap on top of the rice, then use a flat tool or your hands to firmly press the rice down, compacting it into a solid block. Place the pressed rice block, still wrapped, into the refrigerator to chill thoroughly for at least 1 hour.
⏱️ 65 min
- 4
While the rice chills, prepare the spicy salmon mixture. Take the salmon fillet and dice it into very small, uniform pieces on a cutting board. Continue chopping and mincing until it forms a fine texture, similar to a tartare. Transfer the diced salmon to a mixing bowl. Add the chopped green onions, 2 teaspoons of Sriracha, 2 tablespoons of mayonnaise, 1 teaspoon of soy sauce, and 1/2 teaspoon of sesame oil to the bowl. Mix all ingredients thoroughly with a spoon until well combined and the salmon is coated in the sauce.
⏱️ 15 min
- 5
Remove the chilled, pressed rice block from the refrigerator. Unwrap the plastic and place the rice block onto a cutting board. Using a sharp knife, cut the rice block in half lengthwise. Then, cut each half into four rectangular pieces, yielding 8 pieces total.
⏱️ 5 min
- 6
Heat 3 cups of frying oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C). Carefully place the cut rice pieces into the hot oil. Fry until golden brown and crispy on all sides, flipping as needed (approximately 2-3 minutes per side).
⏱️ 10 min•🌡️ 350
- 7
Remove the fried rice pieces from the oil with a slotted spoon or spatula and place them on a paper towel-lined surface to drain excess oil.
⏱️ 2 min
- 8
Arrange the crispy rice pieces on a serving plate or cutting board. Sprinkle 2 tablespoons of furikake over the crispy rice pieces. Spoon a generous amount of the spicy salmon mixture onto each crispy rice piece, spreading it evenly. Garnish each piece with a slice of jalapeño.
⏱️ 5 min
- 9
Serve immediately and enjoy your spicy salmon crispy rice!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon Crispy Rice
For the Sushi Rice
- 2 cups white rice
- 2 cups water
- 1 piece kombu, approximately 4x4 inches
- 1/4 cup sushi vinegar
For the Spicy Salmon
- 1 salmon fillet, diced very small
- 1/4 cup green onions, chopped
- 2 teaspoons Sriracha
- 2 tablespoons mayonnaise
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For Frying and Garnish
- 3 cups frying oil, such as vegetable or canola oil
- 2 tablespoons furikake, for sprinkling
- 1 jalapeño, thinly sliced, for garnish
Instructions
- 1
Add 2 cups of white rice to a rice cooker pot. Rinse the rice thoroughly under cold running water, swirling the rice with your hand and draining the cloudy water, repeating several times until the water runs clear. Add 2 cups of fresh water to the rice cooker pot and place the piece of kombu on top of the rice. Close the rice cooker lid and cook according to your rice cooker's instructions for white rice (approximately 50-60 minutes).
⏱️ 60 min - 2
Once the rice is cooked, remove the kombu. Pour 1/4 cup of sushi vinegar over the hot rice. Fluff and mix the rice with a rice paddle to evenly distribute the vinegar.
⏱️ 5 min - 3
Line an 8x8 inch metal tray with plastic wrap, ensuring enough overhang to cover the rice. Transfer the seasoned rice onto the plastic-lined tray. Using a rice paddle, spread the rice evenly to form a flat layer. Place another piece of plastic wrap on top of the rice, then use a flat tool or your hands to firmly press the rice down, compacting it into a solid block. Place the pressed rice block, still wrapped, into the refrigerator to chill thoroughly for at least 1 hour.
⏱️ 65 min - 4
While the rice chills, prepare the spicy salmon mixture. Take the salmon fillet and dice it into very small, uniform pieces on a cutting board. Continue chopping and mincing until it forms a fine texture, similar to a tartare. Transfer the diced salmon to a mixing bowl. Add the chopped green onions, 2 teaspoons of Sriracha, 2 tablespoons of mayonnaise, 1 teaspoon of soy sauce, and 1/2 teaspoon of sesame oil to the bowl. Mix all ingredients thoroughly with a spoon until well combined and the salmon is coated in the sauce.
⏱️ 15 min - 5
Remove the chilled, pressed rice block from the refrigerator. Unwrap the plastic and place the rice block onto a cutting board. Using a sharp knife, cut the rice block in half lengthwise. Then, cut each half into four rectangular pieces, yielding 8 pieces total.
⏱️ 5 min - 6
Heat 3 cups of frying oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C). Carefully place the cut rice pieces into the hot oil. Fry until golden brown and crispy on all sides, flipping as needed (approximately 2-3 minutes per side).
⏱️ 10 min•🌡️ 350 - 7
Remove the fried rice pieces from the oil with a slotted spoon or spatula and place them on a paper towel-lined surface to drain excess oil.
⏱️ 2 min - 8
Arrange the crispy rice pieces on a serving plate or cutting board. Sprinkle 2 tablespoons of furikake over the crispy rice pieces. Spoon a generous amount of the spicy salmon mixture onto each crispy rice piece, spreading it evenly. Garnish each piece with a slice of jalapeño.
⏱️ 5 min - 9
Serve immediately and enjoy your spicy salmon crispy rice!