Crispy Rice Salmon
Crispy Rice Salmon
Ingredients
For the Salmon Mixture
- 6 ounces salmon fillet, pat dried and diced into 1/4-inch pieces
- 2 tablespoons mayonnaise, preferably Japanese mayonnaise (Kewpie)
- 1 tablespoon sriracha
- 1 teaspoon furikake
- 1/4 cup green onions, chopped, divided
For the Crispy Rice
- 3/4 cup white rice, uncooked
- 1 1/4 cups water, for cooking rice
- 1/2 cup cooking oil, for shallow frying, such as vegetable or canola oil
- 1/4 teaspoon salt
Instructions
- 1
Prepare the salmon: Pat the salmon fillet thoroughly dry with a paper towel to remove any excess moisture. Using a sharp knife, dice the salmon into small, uniform, 1/4-inch pieces. Transfer the diced salmon to a small mixing bowl.
⏱️ 5 min
- 2
Create the salmon mixture: Add mayonnaise, sriracha, and furikake to the diced salmon. Add 2 tablespoons of the chopped green onions. Mix all ingredients thoroughly with a spoon until the salmon is evenly coated and well combined. Set aside.
⏱️ 5 min
- 3
Cook the rice: Measure 3/4 cup of white rice into the pot of a rice cooker. Rinse the rice under cold running water, swirling it with your fingers, until the water runs clearer (about 2-3 rinses). Drain the water. Add 1 1/4 cups of water to the rice cooker pot. Cook the rice according to your rice cooker's instructions.
⏱️ 20 min
- 4
Form the crispy rice discs: Once the rice is cooked and still warm, scoop a portion of it into a 1 1/2 to 2-inch round metal cutter. Press the rice firmly into the cutter to form a compact disc shape. Carefully push the rice disc out of the cutter onto a piece of parchment paper or a clean cutting board. Repeat this process to form 6-8 crispy rice discs.
⏱️ 10 min
- 5
Fry the crispy rice: Heat 1/2 cup of cooking oil in a frying pan over medium heat. The oil should be deep enough for shallow frying, covering about half the height of the rice discs. Carefully place the formed rice discs into the hot oil. Fry the rice discs for 3-4 minutes per side, or until they are golden brown and crispy. Use chopsticks or tongs to flip them as needed. Once golden and crispy, remove the fried rice discs from the oil and place them on a wire rack to drain any excess oil. Immediately after removing them from the oil, sprinkle 1/4 teaspoon of salt evenly over the warm crispy rice discs for seasoning.
⏱️ 10 min•🌡️ 350
- 6
Assemble and serve: Arrange the crispy rice discs on a serving plate. Spoon a generous amount of the prepared salmon mixture onto the top of each crispy rice disc. Garnish with the remaining chopped green onions. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salmon
For the Salmon Mixture
- 6 ounces salmon fillet, pat dried and diced into 1/4-inch pieces
- 2 tablespoons mayonnaise, preferably Japanese mayonnaise (Kewpie)
- 1 tablespoon sriracha
- 1 teaspoon furikake
- 1/4 cup green onions, chopped, divided
For the Crispy Rice
- 3/4 cup white rice, uncooked
- 1 1/4 cups water, for cooking rice
- 1/2 cup cooking oil, for shallow frying, such as vegetable or canola oil
- 1/4 teaspoon salt
Instructions
- 1
Prepare the salmon: Pat the salmon fillet thoroughly dry with a paper towel to remove any excess moisture. Using a sharp knife, dice the salmon into small, uniform, 1/4-inch pieces. Transfer the diced salmon to a small mixing bowl.
⏱️ 5 min - 2
Create the salmon mixture: Add mayonnaise, sriracha, and furikake to the diced salmon. Add 2 tablespoons of the chopped green onions. Mix all ingredients thoroughly with a spoon until the salmon is evenly coated and well combined. Set aside.
⏱️ 5 min - 3
Cook the rice: Measure 3/4 cup of white rice into the pot of a rice cooker. Rinse the rice under cold running water, swirling it with your fingers, until the water runs clearer (about 2-3 rinses). Drain the water. Add 1 1/4 cups of water to the rice cooker pot. Cook the rice according to your rice cooker's instructions.
⏱️ 20 min - 4
Form the crispy rice discs: Once the rice is cooked and still warm, scoop a portion of it into a 1 1/2 to 2-inch round metal cutter. Press the rice firmly into the cutter to form a compact disc shape. Carefully push the rice disc out of the cutter onto a piece of parchment paper or a clean cutting board. Repeat this process to form 6-8 crispy rice discs.
⏱️ 10 min - 5
Fry the crispy rice: Heat 1/2 cup of cooking oil in a frying pan over medium heat. The oil should be deep enough for shallow frying, covering about half the height of the rice discs. Carefully place the formed rice discs into the hot oil. Fry the rice discs for 3-4 minutes per side, or until they are golden brown and crispy. Use chopsticks or tongs to flip them as needed. Once golden and crispy, remove the fried rice discs from the oil and place them on a wire rack to drain any excess oil. Immediately after removing them from the oil, sprinkle 1/4 teaspoon of salt evenly over the warm crispy rice discs for seasoning.
⏱️ 10 min•🌡️ 350 - 6
Assemble and serve: Arrange the crispy rice discs on a serving plate. Spoon a generous amount of the prepared salmon mixture onto the top of each crispy rice disc. Garnish with the remaining chopped green onions. Serve immediately and enjoy!
⏱️ 5 min