Description
Crispy Rice Salmon is a delectable appetizer that beautifully blends textures and flavors, making it a standout dish for any occasion. Featuring perfectly fried sushi rice topped with fresh, sushi-grade salmon and zesty seasonings, this recipe is both easy to prepare and visually stunning. Ideal for dinner parties or casual gatherings, these savory bites will satisfy your sushi cravings and impress your guests with their gourmet presentation. Serve crispy rice salmon with a refreshing cucumber garnish and dipping sauces to elevate your dining experience.
Ingredients
Scale
- 1.5 cups dry short grain sushi rice
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 pound sushi-grade salmon
- 3 tablespoons Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 cucumbers (halved and thinly sliced)
- 2 tablespoons toasted sesame seeds
- 4 stalks green onion (chopped)
Instructions
- Rinse sushi rice until the water runs clear. Cook in a rice cooker with water and salt until fluffy.
- Mix rice vinegar, sugar, and sesame oil; fold into warm rice.
- Shape the seasoned rice into squares in a lined baking dish; chill for at least 30 minutes.
- Slice salmon into small pieces; mix Kewpie mayonnaise, yuzu kosho, yuzu juice, and soy sauce in a bowl.
- Fry chilled rice squares in sesame oil until golden brown on both sides.
- Assemble by placing rice squares on plates, topping with salmon mixture, and garnishing with cucumbers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pieces (90g)
- Calories: 270
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg