Ingredients

1.5 cups dry short grain sushi rice (rinsed until water is clear)

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)

Vegetable oil (for frying, about 1/4 to 1/2 cup)

Instructions

Step 1: Rinse the sushi rice thoroughly 4 to 5 times until the water runs clear. Cook the rice with 2 cups of water using a rice cooker or stovetop method.

Step 2: In a small bowl, combine the salt, rice vinegar, sugar, and toasted sesame oil. Stir until the sugar is dissolved. Once the rice is cooked, transfer it to a large bowl and gently toss with the vinegar mixture until evenly combined.

Step 3: Line a small square baking tray with plastic wrap and spread the seasoned rice evenly. Press the rice into a 1/2-inch thick block. Wrap and refrigerate for at least 3 hours or overnight to slightly dry and firm the rice for easy cutting.

Step 4: Remove the chilled rice block and cut it into bite-sized rectangles. Pat any excess condensation from the rice pieces with a paper towel.

Step 5: Heat about 1/4 to 1/2 cup of vegetable oil in a medium skillet over medium-high heat until hot. Carefully arrange the rice pieces in the skillet, leaving about 2 inches between them. Fry for about 2 minutes on each side, or until golden brown and crispy. Remove and drain on a wire rack set over a lined baking sheet.

Step 6: Finely chop the salmon and place it in a medium bowl. Add the Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil. Mix thoroughly until well combined to create the spicy salmon topping.

Step 7: To assemble, place a few slices of cucumber on each crispy rice rectangle. Spoon 1 to 2 tablespoons of the spicy salmon mixture on top. Garnish with toasted sesame seeds and chopped green onions. Serve immediately for optimal crispiness.

Tips & Variations

Use sushi-grade salmon to ensure freshness and safety when eating raw fish.

If yuzu kosho or yuzu juice is unavailable, substitute with a small amount of lime zest and chili paste for a similar citrusy heat.

For extra crunch, add thinly sliced radishes or pickled ginger on top alongside cucumber.

Make sure to pat the rice pieces dry before frying to avoid excess splatter and ensure a crisp texture.

Storage

Store leftover spicy salmon topping in an airtight container in the refrigerator for up to 1 day. The crispy rice is best enjoyed fresh; however, you can refrigerate it wrapped for up to 2 days but re-fry lightly before serving to restore crispness. Assemble just before serving to maintain the best texture.

FAQs

Can I use a different type of rice for this recipe?

Short grain sushi rice is preferred for its sticky texture, which holds the rice block together well. Using other types of rice may result in a less cohesive and less crispy final dish.

Is it safe to eat raw salmon in this recipe?

Yes, as long as you use sushi-grade salmon from a trusted source. Always handle the fish carefully, keep it refrigerated, and consume it soon after preparation to ensure safety and freshness.