Description
Spicy Salmon Crispy Rice is a delicious fusion dish featuring sushi-grade salmon mixed with a spicy mayo sauce, served atop crispy fried sushi rice rounds, garnished with fresh avocado, serrano slices, chives, and a flavorful homemade eel sauce. This recipe combines crunchy textures and bold flavors perfect as an appetizer or a light meal.
Ingredients
Scale
Rice
- 1 ¼ cup sushi rice (short grain)
- 1 ⅔ cup water
- Kombu strip (optional)
- Pinch of salt
- 2 tbsp potato starch
- 2 tbsp rice vinegar
- ½ tbsp sugar
Eel Sauce
- ⅓ cup tamari
- ⅓ cup cane sugar
- ⅓ cup mirin
Spicy Salmon Mixture
- 10–12 oz sushi grade salmon
- 3 tbsp Japanese mayo
- 1 tbsp sriracha
- ½ tsp sugar
- 2 tbsp chives (plus more for topping)
- 1 tsp sesame oil
- 1 tbsp tamari (additional to eel sauce)
Other Ingredients and Garnishes
- 12–14 serrano or jalapeño slices
- 12–15 avocado triangles
- Avocado or olive oil for frying
Instructions
- Prepare the Rice: Cook the sushi rice in a rice cooker with the specified amount of water, kombu strip (if using), and a pinch of salt. Once cooked, transfer to a bowl.
- Season the Rice: Mix the sugar and rice vinegar together until sugar dissolves; add this mixture along with potato starch to the cooked rice and mix thoroughly for an even coating.
- Form and Chill Rice Layer: Line a container with plastic wrap and press the rice evenly to a thickness of ¼ to ½ inch. Cover with plastic wrap and place a weighted object on top (such as another container with cans) to compact it further. Refrigerate for 4-8 hours, then transfer to the freezer for 30 minutes to firm up.
- Make the Eel Sauce: In a saucepan, combine mirin, tamari, and cane sugar. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool.
- Prepare the Spicy Salmon: Finely chop the sushi-grade salmon until it resembles a paste. In a bowl, combine the salmon with Japanese mayo, sriracha, sugar, chives, sesame oil, and tamari; mix well.
- Cut Rice Into Pieces: Remove the chilled rice from the container and cut it into rounds or squares about 2 inches in size. You should get roughly 12-16 pieces.
- Fry the Rice: Heat about ½ inch of avocado or olive oil in a pan over medium heat. Fry the rice pieces until golden brown and crispy on both sides, about 8-10 minutes total. Drain on paper towels.
- Assemble the Dish: Pipe or spoon the spicy salmon mixture onto each fried rice piece. Top with additional chives, avocado triangles, serrano or jalapeño slices, and drizzle with cooled eel sauce. Serve immediately.
Notes
- Using sushi-grade salmon is crucial for safety and the best texture and flavor.
- The potato starch in the rice mixture helps achieve a crispy texture when frying.
- Adjust the spice level by varying the amount of sriracha or serrano slices.
- The eel sauce can be made ahead and stored refrigerated for up to a week.
- Make sure to drain the fried rice pieces well to avoid excess oiliness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
Keywords: spicy salmon crispy rice, sushi rice appetizer, fried sushi rice, spicy salmon bites, Japanese fusion appetizer
