How to Make Crispy Rice with Spicy Salmon

Master Perfect Sushi Rice

Create properly seasoned and structured rice foundation.

Develop Ultimate Crispiness

Transform compressed rice into golden, crunchy platforms.

Craft Balanced Spicy Topping

Combine fresh salmon with layered heat and seasoning elements.

Assemble with Precision

Layer components with attention to temperature and visual appeal.

Baking Tips

Use freshly made rice rather than leftover rice for the best texture and flavor in the crispy cakes.

When working with raw salmon, ensure it's sashimi or sushi grade from a reputable source, and keep it well-chilled until ready to use.

The rice cakes can be made a day ahead and stored in the refrigerator, then fried just before serving.

For extra crunch, try coating the rice cakes in panko breadcrumbs before frying.

Control the spice level by adjusting the amount of sriracha and jalapeño to suit your taste preferences.

Crispy Rice with Spicy Salmon

Name: Crispy Rice with Spicy Salmon
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 24 pieces (6-8 servings)
Cuisine: Japanese-Inspired, Fusion
Ingredients: For the sushi rice:; 2 cups sushi rice; 2 1/4 cups water; 1/4 cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; For the crispy rice cakes:; 2 tablespoons vegetable oil, plus more for frying; For the spicy salmon topping:; 1 pound fresh sashimi-grade salmon, finely diced; 3 tablespoons mayonnaise; 2 tablespoons sriracha sauce (adjust to taste); 1 tablespoon sesame oil; 2 teaspoons soy sauce; 1 teaspoon rice vinegar; 1 teaspoon honey or agave nectar; 1/2 teaspoon grated fresh ginger; For garnish:; 1 avocado, thinly sliced; 2 green onions, thinly sliced; 1 jalapeño, thinly sliced (optional); 2 tablespoons tobiko or masago (flying fish roe); 1 tablespoon toasted sesame seeds; Microgreens or cilantro leaves; Soy sauce and wasabi for serving

A delightful fusion appetizer featuring crispy sushi rice cakes topped with velvety spicy salmon. This restaurant-worthy dish balances contrasting textures with the satisfying crunch of golden rice against the smooth, flavorful salmon mixture, garnished with fresh elements for a stunning presentation.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

2H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the sushi rice:

2 cups sushi rice

2 1/4 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

For the crispy rice cakes:

2 tablespoons vegetable oil, plus more for frying

For the spicy salmon topping:

1 pound fresh sashimi-grade salmon, finely diced

3 tablespoons mayonnaise

2 tablespoons sriracha sauce (adjust to taste)

1 tablespoon sesame oil

2 teaspoons soy sauce

1 teaspoon rice vinegar

1 teaspoon honey or agave nectar

1/2 teaspoon grated fresh ginger

For garnish:

1 avocado, thinly sliced

2 green onions, thinly sliced

1 jalapeño, thinly sliced (optional)

2 tablespoons tobiko or masago (flying fish roe)

1 tablespoon toasted sesame seeds

Microgreens or cilantro leaves

Soy sauce and wasabi for serving

Instructions

Rinse the sushi rice in cold water until the water runs clear. Drain well.

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice is cooking, in a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Remove from heat.

Transfer the cooked rice to a large wooden or non-metallic bowl. Gradually fold in the vinegar mixture while fanning the rice to cool it quickly. Continue until the rice reaches room temperature.

Line an 8x8 inch baking pan with plastic wrap. Press the seasoned rice firmly and evenly into the pan, about 3/4 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

When ready to cook, remove the chilled rice from the pan and cut into 24 even pieces (about 1.5 x 2 inches each).

Heat 1/4 inch of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.

Working in batches, fry the rice cakes for 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

For the spicy salmon topping, in a medium bowl, gently combine the diced salmon, mayonnaise, sriracha, sesame oil, soy sauce, rice vinegar, honey, and grated ginger. Fold gently until well mixed. Refrigerate until ready to use.

To assemble, place the crispy rice cakes on a serving platter. Top each with about 1 tablespoon of the spicy salmon mixture.

Garnish each piece with a thin slice of avocado, sliced green onions, jalapeño (if using), a small amount of tobiko, and a sprinkle of toasted sesame seeds.

Add a few microgreens or cilantro leaves on top for a finishing touch. Serve immediately with soy sauce and wasabi on the side.

Crispy Rice with Spicy Salmon

JUE

Essential Ingredients Selection

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How to Make Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Salmon

Ingredients

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