Crispy Rice Salmon with Yuzu-Spiced Mayo and Cucumber Recipe
Crispy Rice Salmon is a delightful fusion dish combining perfectly seasoned sushi rice pan-fried to a golden crisp and topped with a zesty, creamy spicy salmon mixture. The dish is garnished with fresh cucumbers, toasted sesame seeds, and green onions, offering a perfect balance of textures and flavors, ideal as an appetizer or light meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
- Diet: Halal
Ingredients
Scale
Rice
- 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
Salmon Topping
- 1 pound sushi grade salmon, chopped
- 3 tablespoons Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Garnishes & Others
- 2 cucumbers, halved and thinly sliced
- 2 tablespoons toasted sesame seeds
- 4 stalks green onion, chopped
- 1/4 to 1/2 cup vegetable oil (for frying)
Instructions
- Prepare the rice: Rinse the sushi rice thoroughly 4-5 times until the water runs clear to remove excess starch. Cook the rice with 2 cups of water in a rice cooker or on the stove according to package instructions.
- Season the rice: In a small bowl, mix salt, rice vinegar, sugar, and toasted sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently toss with the seasoning mixture until combined evenly.
- Shape and chill the rice: Line a small square baking tray with plastic wrap. Spread the seasoned rice evenly into the tray, pressing it down into a 1/2-inch thick square block. Wrap tightly and refrigerate for at least 3 hours or overnight to allow the rice to dry slightly for easier cutting and crisping.
- Cut the chilled rice: Remove the rice block from the fridge and cut into bite-sized rectangles. Pat each piece with a paper towel to remove any excess moisture or condensation.
- Pan-fry the rice: Heat 1/4 to 1/2 cup vegetable oil in a medium skillet over medium-high heat until shimmering, about 30 seconds. Carefully place rice pieces in the oil with about 2 inches between each. Fry for about 2 minutes until golden brown, then flip and cook an additional 2 minutes. Remove the crispy rice and drain on a wire rack set over a lined baking sheet to remove excess oil.
- Prepare the salmon topping: In a medium bowl, combine chopped salmon, Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil. Mix thoroughly until well incorporated and creamy.
- Assemble the dish: Place a few slices of thinly sliced cucumber on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy salmon mixture over the cucumber. Garnish with toasted sesame seeds and chopped green onions for added flavor and crunch.
Notes
- Use sushi grade salmon to ensure safety and quality when consuming raw fish.
- Chilling the rice block overnight helps it to firm up and crisps better when pan-fried.
- Be cautious of hot oil splatters while frying rice pieces; use a splatter screen if available.
- Adjust the amount of yuzu kosho for the desired level of spiciness in the salmon mixture.
- This dish is best served immediately after assembly to maintain crispiness.
Keywords: crispy rice, spicy salmon, Japanese appetizer, sushi rice, pan-fried rice, yuzu kosho, Kewpie mayonnaise
