Description
Crispy rice with spicy salmon is a mouthwatering dish that combines crunchy rice and tender salmon, delivering an explosion of flavors in every bite. Perfect for impressing guests or enjoying a delightful weeknight meal.
Ingredients
Scale
- 1 cup short-grain rice (sushi or arborio)
- 8 oz fresh sushi-grade salmon
- 2 tbsp Sriracha sauce (adjust for spice preference)
- 1 ripe avocado, sliced
- 2 green onions, finely chopped
- 1 tbsp toasted sesame seeds
- 1 tbsp mirin or rice vinegar
- 2 tbsp Kewpie mayonnaise
Instructions
- Rinse the short-grain rice under cold water until the water runs clear. Cook according to package instructions and let cool slightly.
- Dice the fresh salmon into bite-sized pieces. In a bowl, mix the diced salmon with Sriracha sauce and Kewpie mayonnaise until well-coated.
- Heat oil in a non-stick pan over medium heat. Add cooled rice evenly across the bottom and press down firmly to create a crispy layer.
- Cook until golden brown on one side (about 5-7 minutes), then carefully flip and cook another 5-7 minutes until both sides are crispy.
- Remove from heat and top generously with the spicy salmon mixture, followed by avocado slices and sprinkle with sesame seeds.
- Garnish with chopped green onions, slice into squares or wedges, and serve warm.
Notes
- For extra crunch, use day-old rice as it firms up nicely.
- You can swap out salmon for grilled chicken or tofu for variations.
- Fresh herbs like cilantro or mint can be added for flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg