Crispy Rice with Spicy Salmon and Yuzu Recipe
Crispy Rice Salmon is a delightful Japanese-inspired appetizer featuring perfectly seasoned sushi rice that's pan-fried to a golden crisp, topped with a flavorful mix of spicy salmon, fresh cucumber slices, toasted sesame seeds, and green onions. This recipe offers a wonderful contrast of textures and bright, tangy flavors, making it a crowd-pleaser for parties or any special gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus at least 3 hours chilling time)
- Yield: 10 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Rice
- 1.5 cups dry short grain sushi rice (rinsed until water is clear)
- 2 cups water
- 1 teaspoon salt
- 3 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- Vegetable oil, for frying (about 1/4-1/2 cup)
Salmon Mixture
- 1 pound sushi-grade salmon, chopped
- 3 tablespoon Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
Toppings
- 2 cucumbers, halved and thinly sliced
- 2 tablespoon toasted sesame seeds
- 4 stalks green onion, chopped
Instructions
- Prepare the rice: Rinse the sushi rice thoroughly 4-5 times or until the water runs clear to remove excess starch. Cook the rice using a rice cooker or on the stovetop with 2 cups of water until tender.
- Season the rice: In a small bowl, combine 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 mix in the seasoning evenly.
- Shape and refrigerate the rice: Line a small square baking tray with plastic wrap. Spread the seasoned rice into the tray and press it firmly into a 1/2-inch thick square block. Wrap tightly and refrigerate for at least 3 hours or overnight to let the rice dry slightly and firm up for easier cutting.
- Cut the rice: After chilling, remove the rice block and cut it into bite-sized rectangular pieces. Pat each piece dry with paper towels to absorb excess moisture.
- Pan-fry the rice: Heat 1/4 to 1/2 cup vegetable oil in a medium skillet over medium-high heat until hot (about 30 seconds). Carefully place the rice pieces in the pan, leaving about 2 inches between each piece. Fry for approximately 2 minutes on one side until golden brown, then flip and cook another 2 minutes until both sides are crispy. Transfer the fried rice pieces to a wire rack over a baking sheet to drain excess oil.
- Prepare the salmon topping: In a medium bowl, mix chopped sushi-grade salmon with Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil until well combined.
- Assemble the dish: Place a few slices of the thinly sliced cucumber on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy salmon mixture over the cucumbers. Garnish with toasted sesame seeds and chopped green onions for a final touch of flavor and color.
Notes
- Use sushi-grade salmon to ensure safety and freshness since the salmon is served raw.
- Allowing the rice to chill and dry in the refrigerator helps the rice maintain its shape and crispiness when frying.
- Be careful when pan-frying as the oil may splatter; use a splatter guard if available.
- For added flavor, you can sprinkle a little extra yuzu kosho or serve with soy sauce on the side.
- If you cannot find yuzu kosho or yuzu juice, substitute with a combination of lime juice and a small amount of chili paste for a similar tangy and spicy flavor.
