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Crispy Rice with Spicy Salmon and Avocado Recipe

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4.4 from 85 reviews

Crispy Rice Spicy Salmon is a vibrant and satisfying dish featuring crispy pan-fried sushi rice cakes topped with a spicy, creamy salmon mixture, brightened with lime and sesame flavors, and complemented by creamy avocado and wasabi. Perfect as a flavorful appetizer or light main, this recipe combines textures and bold tastes in a 40-minute prep.

  • Total Time: 40 minutes
  • Yield: 7 servings

Ingredients

Rice Base

  • 2½ cups cooked sushi rice (start with 1 ¼ cup dry)
  • ½ teaspoon kosher salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • Oil (for frying, about ¼ cup)

Spicy Salmon Topping

  • 8 ounces sushi-grade salmon (or ahi tuna)
  • 2 tablespoons mayonnaise (preferably Kewpie)
  • 2 tablespoons green onions, sliced
  • 2 teaspoons lime juice
  • 1-2 tablespoons sriracha (adjust to taste)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon low sodium soy sauce

Avocado Wasabi Spread and Garnishes

  • 1 large avocado, mashed
  • 1 teaspoon wasabi paste
  • Sliced jalapeños (for serving)
  • Sushi ginger (for serving)
  • Toasted sesame seeds (for serving)

Instructions

  1. Prepare the Rice: Place the cooked sushi rice into a glass bowl. In a microwave-safe bowl, combine kosher salt, rice vinegar, and sugar; heat until hot and stir to dissolve sugar and salt fully. Pour this seasoned vinegar mixture over the rice and mix with a rice paddle until absorbed. Line a 9×5 inch baking pan with plastic wrap, transfer the rice to it, and firmly press using a cooking spray-coated paddle to create an even layer. Cover and refrigerate for at least one hour or overnight to cool and set.
  2. Prepare the Spicy Salmon: Finely chop the sushi-grade salmon on a cutting board. In a medium bowl, combine the chopped salmon with mayonnaise, lime juice, 1 tablespoon sriracha, toasted sesame oil, soy sauce, and sliced green onions. Taste and adjust heat with more sriracha if desired. Cover and refrigerate until ready to assemble.
  3. Fry the Rice Cakes: Remove the chilled rice from the pan and cut into 15 equal rectangular pieces, wetting the knife between cuts to prevent sticking. Heat oil in a large nonstick frying pan over medium heat. Fry the rice cakes in batches without overcrowding, approximately 3-4 minutes per side, until they turn golden brown and crispy. Transfer fried rice cakes to a paper towel-lined plate to drain excess oil.
  4. Make Avocado Wasabi Spread and Assemble: Mash the avocado with wasabi paste and a pinch of salt in a bowl until smooth. Spread a dollop of this mixture onto each crispy rice cake. Top each with a heaping tablespoon of the spicy salmon mixture. Garnish each with sliced jalapeño, a sprinkle of toasted sesame seeds, and serve alongside sushi ginger for added flavor and freshness.

Notes

  • For best texture, use day-old cooked sushi rice or refrigerated rice to ensure it crisps well when fried.
  • Adjust the amount of sriracha in the salmon mixture to cater to your preferred spice level.
  • Use a nonstick pan and enough oil to prevent sticking and ensure even frying.
  • The dish is best served immediately after assembly to maintain the crispiness of the rice cakes.
  • Substitute ahi tuna if you prefer over salmon, maintaining the sushi-grade quality for safety.
  • If wasabi paste is unavailable, a small amount of horseradish can be used as an alternative.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://ellarecipe.com/crispy-rice-with-spicy-salmon-and-avocado-recipe/