Description
Homemade crispy rice with spicy salmon offers a delightful fusion of textures and flavors from Japanese cuisine. Crisp sushi rice pairs perfectly with zesty salmon, creating an irresistible dish you can easily prepare at home.
Ingredients
Scale
- 1.5 cups (360 ml) sushi rice, short grain, rinsed
- 1 pound (454 g) salmon, sushi-grade
- 2 tablespoons (30 ml) sesame seeds, toasted
- 3 tablespoons (45 ml) rice vinegar
- 1 tablespoon (15 ml) sugar, granulated
- 3 tablespoons (45 ml) Kewpie mayonnaise
- 2 cucumbers, halved and thinly sliced
- 4 stalks green onions, chopped
- 2 cups (480 ml) water
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) sesame oil, toasted
- 1 teaspoon (5 ml) yuzu kosho
- 1 teaspoon (5 ml) yuzu juice
- 1 tablespoon (15 ml) soy sauce
Instructions
- Rice Preparation: Meticulously rinse sushi rice until water becomes crystal clear, then cook in rice cooker with precise water measurement.
- Seasoning Fusion: Whisk rice vinegar, salt, sugar, and sesame oil, thoroughly folding the aromatic mixture into warm rice to ensure uniform absorption.
- Rice Setting: Line a square tray with plastic wrap, pressing rice into a compact half-inch thick layer, then refrigerate for three hours to solidify structure.
- Crispy Transformation: Slice chilled rice block into uniform rectangles, pat dry, and fry in medium-high heated vegetable oil until golden-brown and crisp.
- Salmon Mixture: Blend diced salmon with Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil to create a vibrant, zesty coating.
- Assembly: Layer thin cucumber slices on crispy rice, generously top with spicy salmon mixture, and garnish with toasted sesame seeds and finely chopped green onions.
- Serving: Present immediately to maintain optimal temperature and textural contrast, ensuring a delightful culinary experience.
Notes
- Rinse Thoroughly: Multiple rice rinses remove excess starch, guaranteeing a cleaner, lighter texture and preventing sticky clumping.
- Chill for Perfection: Refrigerating rice block for minimum three hours enables moisture evaporation, creating ideal structural integrity for crispy frying.
- Oil Temperature Matters: Maintain medium-high heat when frying to achieve golden-brown crispy exterior without burning rice blocks.
- Fresh Serving Critical: Immediate serving preserves temperature contrast and ensures maximum crunchiness of rice and freshness of salmon topping.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg