Spicy Salmon Crispy Rice Salad
Spicy Salmon Crispy Rice Salad
Ingredients
For the Crispy Rice
- 1 cup sushi rice, uncooked
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil, for frying
For the Spicy Salmon
- 1 pound sushi-grade salmon fillet, skinless, finely diced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or more, to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon lime juice, freshly squeezed
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
For the Salad Assembly
- 4 cups mixed greens
- 1 avocado, diced
- 1/2 cucumber, thinly sliced or diced
- 4 radishes, thinly sliced
- 2 nori sheets, cut into thin strips or crumbled
- as needed spicy mayonnaise, for drizzling (optional)
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
While the rice is cooking, prepare the sushi vinegar mixture. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon of salt until the sugar and salt are dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the sushi vinegar mixture. Spread the rice onto a baking sheet lined with parchment paper, pressing it into an even layer about 1/2-inch thick. Cover loosely with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to chill and firm up.
⏱️ 70 min
- 3
Once the rice is chilled, carefully cut it into 1-inch squares or rectangles. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (around 350°F), carefully add the rice squares in a single layer, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Transfer the crispy rice to a wire rack lined with paper towels to drain excess oil. Season lightly with a pinch of salt.
⏱️ 15 min•🌡️ 350
- 4
While the rice is frying, prepare the spicy salmon. In a medium bowl, combine the finely diced salmon, mayonnaise, sriracha, sesame oil, soy sauce, lime juice, green onions, and toasted sesame seeds. Gently mix until well combined. Taste and adjust sriracha or other seasonings as desired.
⏱️ 10 min
- 5
To assemble the salads, divide the mixed greens among four serving bowls. Top each with diced avocado, sliced cucumber, and radishes. Arrange the crispy rice pieces around the salad. Spoon a generous amount of the spicy salmon mixture over the crispy rice and salad. Garnish with nori strips or crumbles and an optional drizzle of spicy mayonnaise.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon Crispy Rice Salad
For the Crispy Rice
- 1 cup sushi rice, uncooked
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil, for frying
For the Spicy Salmon
- 1 pound sushi-grade salmon fillet, skinless, finely diced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or more, to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon lime juice, freshly squeezed
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
For the Salad Assembly
- 4 cups mixed greens
- 1 avocado, diced
- 1/2 cucumber, thinly sliced or diced
- 4 radishes, thinly sliced
- 2 nori sheets, cut into thin strips or crumbled
- as needed spicy mayonnaise, for drizzling (optional)
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice is cooking, prepare the sushi vinegar mixture. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon of salt until the sugar and salt are dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the sushi vinegar mixture. Spread the rice onto a baking sheet lined with parchment paper, pressing it into an even layer about 1/2-inch thick. Cover loosely with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to chill and firm up.
⏱️ 70 min - 3
Once the rice is chilled, carefully cut it into 1-inch squares or rectangles. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (around 350°F), carefully add the rice squares in a single layer, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Transfer the crispy rice to a wire rack lined with paper towels to drain excess oil. Season lightly with a pinch of salt.
⏱️ 15 min•🌡️ 350 - 4
While the rice is frying, prepare the spicy salmon. In a medium bowl, combine the finely diced salmon, mayonnaise, sriracha, sesame oil, soy sauce, lime juice, green onions, and toasted sesame seeds. Gently mix until well combined. Taste and adjust sriracha or other seasonings as desired.
⏱️ 10 min - 5
To assemble the salads, divide the mixed greens among four serving bowls. Top each with diced avocado, sliced cucumber, and radishes. Arrange the crispy rice pieces around the salad. Spoon a generous amount of the spicy salmon mixture over the crispy rice and salad. Garnish with nori strips or crumbles and an optional drizzle of spicy mayonnaise.
⏱️ 10 min