Description
Crispy Rice Salmon is a delightful dish combining crunchy pan-fried sushi rice cubes topped with a creamy, tangy, and mildly spicy salmon mixture. Ideal as an appetizer or light meal, this recipe brings together the perfect balance of textures and flavors with marinated salmon, refreshing cucumber, and aromatic garnishes.
Ingredients
Rice
- 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
- 1/4 to 1/2 cup vegetable oil (for frying)
Salmon Mixture
- 1 pound sushi grade salmon, chopped
- 3 tablespoon Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
Assembly and Garnish
- 2 cucumbers, halved and thinly sliced
- 2 tablespoon toasted sesame seeds
- 4 stalks green onion, chopped
Instructions
- Prepare the Rice: Rinse the sushi rice thoroughly 4-5 times until the water runs clear to remove excess starch. Cook the rinsed rice with 2 cups of water in a rice cooker or on the stovetop until tender.
- Season the Rice: In a small bowl, combine salt, rice vinegar, sugar, and toasted sesame oil. Stir until sugar dissolves. When rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until evenly combined.
- Shape and Chill the Rice: Line a small square baking tray with plastic wrap. Press the seasoned rice into the tray to form a 1/2-inch thick square block. Wrap the top and refrigerate for at least 3 hours, preferably overnight, to dry out the rice slightly and make it easier to cut.
- Cut and Dry Rice Cubes: Remove the chilled rice block from the tray and cut into bite-sized rectangles. Pat each piece gently to remove any moisture or condensation.
- Pan-fry the Rice Cubes: Heat 1/4 to 1/2 cup vegetable oil in a medium skillet over medium-high heat until hot but not smoking, about 30 seconds. Carefully add rice cubes to the skillet, spacing them about 2 inches apart. Fry for about 2 minutes on one side until golden brown, then flip and cook another 2 minutes until both sides are crisp and golden. Transfer to a wire rack over a lined baking sheet to drain excess oil.
- Prepare the Salmon Mixture: In a medium bowl, combine chopped salmon, Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil. Mix thoroughly until well combined and creamy.
- Assemble the Dish: Place thin cucumber slices atop each crispy rice cube. Spoon 1 to 2 tablespoons of the spicy salmon mixture on top of the cucumbers. Garnish with toasted sesame seeds and chopped green onions before serving.
Notes
- Use sushi-grade salmon to ensure safety and best flavor for raw consumption.
- Pressing and chilling the rice helps it hold its shape when pan-fried.
- Be cautious of hot oil splattering when pan-frying rice cubes; space them sufficiently in the skillet.
- Adjust yuzu kosho to taste for spiciness.
- For a gluten-free option, substitute soy sauce with tamari.
- You can prepare the rice and salmon mixture ahead of time to streamline assembly.
- Prep Time: 20 minutes (including rinsing, cooking, and mixing)
- Cook Time: 10 minutes (pan-frying rice cubes)
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
