Description
Crispy rice with spicy salmon delivers a perfect harmony of textures and flavors from Japanese cuisine. Crunchy sushi rice creates a golden base for tender, zesty salmon that promises a delightful culinary adventure you’ll crave again and again.
Ingredients
Scale
Crispy Rice with Spicy Salmon
Main Ingredients:
- 1.5 cups dry short grain sushi rice, rinsed until water runs clear
- 1 pound sushi-grade salmon
- 2 cucumbers, halved and thinly sliced
- 4 stalks green onions, chopped
Seasoning and Liquid Ingredients:
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 3 tablespoons Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Garnish:
- 2 tablespoons toasted sesame seeds
Instructions
- Meticulously rinse sushi rice multiple times until water transforms from cloudy to crystal clear, ensuring pristine grains.
- Cook rice in rice cooker or pot with precise water measurement, creating fluffy and uniform texture.
- Craft a flavor-enhancing seasoning by whisking rice vinegar, salt, sugar, and sesame oil until completely integrated.
- Gently fold seasoning into warm rice, allowing each grain to absorb the aromatic mixture uniformly.
- Strategically line a square tray with plastic wrap, pressing rice into a compact, even layer approximately half-inch thick.
- Refrigerate rice block for minimum three hours, allowing moisture to evaporate and structure to solidify for optimal frying.
- Carefully slice chilled rice block into uniform rectangular segments, patting each piece dry to minimize oil splatter.
- Heat vegetable oil in heavy-bottomed skillet, maintaining medium-high temperature for perfect golden-brown transformation.
- Delicately place rice blocks into hot oil, frying until edges turn crisp and surface develops a gorgeous amber hue.
- Transfer crispy rice onto wire rack, allowing excess oil to drain and maintaining textural integrity.
- Combine diced salmon with Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil, creating a vibrant, zesty mixture.
- Layer thin cucumber slices atop each crispy rice foundation for refreshing crunch.
- Generously spoon spicy salmon mixture onto cucumber-covered rice, ensuring balanced coverage.
- Sprinkle toasted sesame seeds and finely chopped green onions as final aromatic garnish.
- Serve immediately to preserve optimal temperature and textural contrast.
Notes
- Plan ahead by chilling the rice for at least 3 hours, allowing it to dry and become perfectly crispy when fried.
- Use a sharp knife to cut clean, uniform rice rectangles for even cooking and elegant presentation.
- Pat rice pieces completely dry before frying to ensure maximum crispiness and prevent oil splattering.
- Choose fresh, high-quality salmon for the best flavor and texture in the spicy topping.
- Serve immediately after assembling to maintain the rice’s crunchiness and the salmon’s fresh taste.
- Keep extra vegetable oil at medium-high heat to achieve a golden-brown, crispy rice exterior without burning.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg