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This crispy rice topped with spicy salmon has become my go-to appetizer for dinner parties where I want to impress without spending hours in the kitchen. The contrast between the crunchy rice base and the creamy salmon topping creates an irresistible bite that disappears quickly from serving platters.
I first made these crispy rice bites when trying to recreate a favorite dish from an upscale sushi restaurant. After several attempts to perfect the crispy texture, they now feature regularly at our family gatherings where even the kids love assembling their own toppings.
Ingredients
- Cooked Sushi Rice: 3 cups short grain rice that provides the perfect sticky texture needed for forming and frying
- Rice Vinegar: 2 tablespoons adds essential tanginess and authentic sushi flavor
- Sugar: 1 tablespoon balances the acidity of the vinegar for traditional sushi rice taste
- Salt: 1 teaspoon enhances all flavors and helps preserve the rice
- Vegetable Oil: for frying choose a neutral oil with high smoke point like canola or grapeseed
- Sushi grade Salmon: 1 pound fresh high quality salmon is essential for safe consumption raw
- Kewpie Mayo: 4 tablespoons creamier than regular mayo for the perfect spicy sauce texture
- Sriracha: 2 tablespoons provides heat and color to the salmon mixture
- Scallion: 2 tablespoons adds fresh onion flavor and beautiful green color contrast
- Soy Sauce: 2 teaspoons brings umami depth to the salmon mixture
- Sesame Oil: 2 teaspoons introduces nutty aroma that elevates the entire dish
- Sliced Avocado: adds creaminess and healthy fats to balance the spicy salmon
- Jalapeno: thinly sliced provides additional heat and crisp texture contrast
- Black and White Sesame Seeds: toasted for a nutty flavor and visual appeal
Step-by-Step Instructions
- Prepare Sushi Rice:
- Combine rice vinegar with sugar and salt in a small bowl, stirring until completely dissolved. This seasoning mixture is called sushi vinegar and provides the characteristic flavor of sushi rice. Pour this mixture over your freshly cooked short grain rice while still warm and fold gently with a wooden spoon or rice paddle using a cutting motion to avoid smashing the grains. The rice should be glossy and each grain coated with the seasoning.
- Form Rice Base:
- Line a baking pan with plastic wrap, leaving overhang on the sides for easy removal later. Transfer the seasoned rice to the pan while still warm, spreading it evenly with wet hands to prevent sticking. Press gently to create a uniform layer about 3/4 inch thick. Cover with another piece of plastic wrap and use a flat bottomed object to press lightly, ensuring the rice is compact enough to hold together when cut. Refrigerate for at least 4 hours or overnight to allow the rice to set properly.
- Prepare Spicy Salmon:
- Dice the sushi grade salmon into small cubes approximately 1/4 inch in size using a very sharp knife. In a medium bowl, combine the chopped salmon with Kewpie mayonnaise, Sriracha sauce, finely sliced scallions, soy sauce, and sesame oil. Gently fold the ingredients together until well incorporated but avoid overmixing which could break down the texture of the salmon. Cover and refrigerate until ready to use, keeping cold for food safety.
- Fry Rice Cakes:
- Remove the chilled rice from the refrigerator and peel off the top plastic wrap. Using a sharp knife, cut the rice into 16 equal rectangles approximately 2 by 1 inches in size. Heat about 1/4 inch of vegetable oil in a nonstick skillet over medium heat until shimmering but not smoking. Carefully place several rice cakes in the hot oil without overcrowding, frying for about 2 minutes on each side until they develop a golden crust. Transfer to paper towels to drain excess oil and cool slightly.
- Assemble and Serve:
- Place the crispy rice cakes on a serving platter. Top each with a thin slice of avocado, followed by a generous tablespoon of the spicy salmon mixture. Add a thin slice of jalapeno on top and sprinkle with toasted black and white sesame seeds. These should be served immediately while the rice is still crispy for the best textural contrast with the creamy toppings.
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The Kewpie mayonnaise is truly the secret ingredient in this recipe. Unlike regular mayonnaise, its richer egg yolk content and slight sweetness creates the perfect creamy texture for the salmon mixture. I discovered this after trying several different mayonnaise brands and nothing matched the restaurant quality until I specifically sought out Japanese Kewpie mayo.
Rice Preparation Success
The quality of your rice is fundamental to this recipe. Use only short grain Japanese style rice which contains the right amount of starch to create properly sticky sushi rice. Rinse the rice thoroughly before cooking until water runs clear to remove excess starch that could make your rice gummy rather than sticky. Allow the cooked rice to steam with the lid on for 10 minutes after cooking before seasoning with the vinegar mixture. This extra resting time allows the rice to finish cooking evenly and develop the right texture.
Storage and Make Ahead Tips
The seasoned sushi rice can be prepared and formed up to 24 hours in advance and kept covered in the refrigerator. For best results, bring the formed rice to room temperature for about 15 minutes before frying to ensure even cooking. The spicy salmon mixture can be prepared up to 6 hours ahead and stored in an airtight container in the refrigerator. Avoid preparing the salmon mixture too far in advance as the texture and freshness will diminish. The rice cakes can be fried up to 2 hours before serving and kept at room temperature, though they are best when freshly fried.
Adaptations for Dietary Needs
This recipe can be easily modified for different dietary preferences. For a vegetarian version, substitute the salmon with diced avocado tossed with the same sauce ingredients, adding finely diced cucumber for texture. For a cooked option, quickly sear the salmon and chill before dicing and mixing with the sauce ingredients. Those avoiding spice can reduce or omit the Sriracha and jalapeno, replacing with a touch of honey and lemon zest for flavor. For gluten free diets, simply substitute tamari for the soy sauce without changing the flavor profile.
Frequently Asked Questions
- → How do I make crispy rice?
To make crispy rice, season cooked sushi rice with a mixture of rice vinegar, sugar, and salt, press it into a pan, chill it, then cut into rectangles and fry until golden brown.
- → What type of salmon should I use?
For this dish, use fresh sushi-grade salmon to ensure safety and the best flavor. Avoid cooked or pre-smoked salmon.
- → Can I substitute Kewpie mayo?
Yes, you can use regular mayonnaise, but adding a teaspoon of rice vinegar and a pinch of sugar will better mimic Kewpie mayo's flavor.
- → Is there a vegetarian alternative?
Yes, you can replace the salmon with diced tofu or avocado mixed with the same seasonings for a vegetarian twist.
- → What oil is best for frying the rice?
Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying the rice.