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Spicy Salmon Crispy Rice Recipe

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★★★★★

4.8 from 60 reviews

This Spicy Salmon Crispy Rice recipe features a delightful combination of crispy fried sushi rice topped with a spicy salmon mixture, creamy Japanese mayo, and fresh avocado. Enhanced with a homemade eel sauce and fresh serrano slices, this dish offers a perfect balance of textures and bold flavors, making it a sophisticated appetizer or snack inspired by Japanese cuisine.

Ingredients

Scale

Rice

  • 1 ¼ cup sushi rice (short grain)
  • 1 ⅔ cup water
  • 1 kombu strip (optional)
  • Pinch of salt
  • 2 tbsp rice vinegar
  • ½ tbsp sugar
  • 2 tbsp potato starch

Eel Sauce

  • ⅓ cup tamari
  • ⅓ cup cane sugar
  • ⅓ cup mirin

Spicy Salmon Topping

  • 10–12 oz sushi grade salmon
  • 3 tbsp Japanese mayo
  • 1 tbsp sriracha
  • ½ tsp sugar
  • 2 tbsp chives, plus more for topping
  • 1 tsp sesame oil
  • 1 tsp tamari

Additional Toppings and Frying

  • 12–14 serrano or jalapeño slices
  • 12–15 avocado triangles
  • Avocado or olive oil for frying (about ½ inch depth in pan)

Instructions

  1. Prepare the Rice: Cook sushi rice in a rice cooker with 1 ⅔ cups water, optional kombu strip, and a pinch of salt until tender.
  2. Season the Rice: Mix ½ tablespoon sugar with 2 tablespoons rice vinegar until dissolved. Add this seasoning along with 2 tablespoons potato starch to the cooked rice and mix thoroughly to combine.
  3. Shape the Rice: Line a container with plastic wrap, then press the rice evenly into it, forming a flat layer about ¼-½ inch thick depending on preference. Cover with plastic wrap, place another container on top weighing it down with cans, and refrigerate for 4-8 hours. Then transfer to the freezer for 30 minutes to firm up.
  4. Make the Eel Sauce: In a saucepan, combine ⅓ cup tamari, ⅓ cup cane sugar, and ⅓ cup mirin. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until the sauce thickly coats the back of a spoon. Remove from heat and let cool.
  5. Prepare the Spicy Salmon: Finely chop sushi-grade salmon almost into a paste. In a bowl, mix chopped salmon with 3 tablespoons Japanese mayo, 1 tablespoon sriracha, ½ teaspoon sugar, 2 tablespoons chopped chives, 1 teaspoon sesame oil, and 1 teaspoon tamari. Combine well.
  6. Cut the Rice: Remove the rice slab from the container and cut into rounds or squares about 2 inches in size. This should yield 12-16 pieces.
  7. Fry the Rice: Pour avocado or olive oil into a pan to about ½ inch depth and heat over medium heat. Fry the rice pieces until golden brown and crispy on both sides, approximately 8-10 minutes. Drain on paper towels.
  8. Assemble the Crispy Rice Bites: Pipe or spoon a generous amount of the spicy salmon mixture onto each fried rice piece. Top with additional chives, avocado triangles, serrano or jalapeño slices, and drizzle with eel sauce to finish.

Notes

  • Using sushi-grade salmon is essential to ensure safety and best texture for the raw topping.
  • The rice must be well chilled and firm before cutting and frying to hold shape and achieve a crispy crust.
  • The eel sauce can be stored refrigerated for up to a week.
  • Adjust the amount of sriracha and serrano slices to change the heat level according to your preference.
  • Potato starch helps to bind the rice and achieve a crispy texture when fried.

Keywords: spicy salmon crispy rice, sushi rice appetizer, Japanese appetizer, fried rice bites, spicy salmon sushi, crispy rice sushi

Find it online: https://thefoodrecipe.com/spicy-salmon-crispy-rice-recipe/