Print

Crispy Rice Salmon

Crispy Rice Salmon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy Rice Salmon is a sensational appetizer that fuses the freshness of sushi-grade salmon with the delightful crunch of golden-fried rice. This dish is not only visually appealing but also incredibly satisfying, making it perfect for gatherings or a fun weeknight snack. With bright flavors from yuzu kosho and a creamy topping, these crispy bites are sure to impress your guests. Quick to prepare and customizable based on your preferences, Crispy Rice Salmon is a must-try recipe that will have everyone coming back for more!

Ingredients

Scale
  • 1.5 cups dry short grain sushi rice
  • 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)

Instructions

  1. Rinse the sushi rice until water runs clear. Combine with water and salt in a pot, boil, then simmer on low for 18-20 minutes until tender.
  2. In a bowl, mix rice vinegar, sugar, and sesame oil over low heat until dissolved. Fold this mixture into the cooked rice.
  3. Chop the salmon and combine with Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil.
  4. Press seasoned rice into a baking dish lined with parchment paper. Chill for at least 10 minutes before cutting into squares.
  5. Heat oil in a pan and fry each square until golden brown (2-3 minutes per side). Top with salmon mixture and garnish as desired.

Nutrition

Find it online: https://cookingwithharper.com/crispy-rice-salmon/