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–+ servings
Salmon Crispy Rice

Crispy Salmon Rice Treats That Are Simply Irresistible

Enjoy these Salmon Crispy Rice treats, a quick and customizable appetizer that combines savory sushi flavors with a satisfying crunch.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 2 cups cooked sushi rice Use short-grain rice for optimal stickiness.
  • 3 tablespoons rice vinegar Apple cider vinegar can be a substitute.
  • 1 tablespoon sugar Can be omitted for a lower-sugar option.
  • 1 teaspoon salt Sea salt is recommended.
  • ½ cup vegetable oil Necessary for frying.
For the Topping
  • 8 ounces sushi-grade salmon Freshness is vital.
  • 3 tablespoons Kewpie mayo Regular mayo can be used, but will change flavor.
  • 1 tablespoon sriracha Adjust for spice tolerance.
  • 2 tablespoons scallions Chives or green onions can be substituted.
  • 2 tablespoons soy sauce Tamari can be used for gluten-free option.
  • 1 teaspoon sesame oil Use sparingly.
  • 1 medium sliced avocado Pairs beautifully with other flavors.
  • 1 piece jalapeño Optional for added heat.
  • 1 tablespoon black and white sesame seeds For garnish.

Equipment

  • large skillet
  • Mixing bowl
  • baking pan
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together rice vinegar, sugar, and salt until fully dissolved. Gently fold this mixture into your cooked sushi rice.
  2. Transfer the seasoned rice into a lined baking pan, spreading it out evenly. Cover and chill in the refrigerator for at least 4 hours or overnight.
  3. Dice the sushi-grade salmon into small cubes. Combine with Kewpie mayo, sriracha, soy sauce, and scallions in a bowl.
  4. Retrieve the chilled rice, lift it out of the pan, and slice into 16 equal rectangles.
  5. Heat vegetable oil over medium heat. Fry rice rectangles until golden brown and crispy, 3-4 minutes per side.
  6. Top each fried rice rectangle with avocado, followed by a spoonful of the spicy salmon mixture.
  7. Sprinkle sesame seeds on top and serve immediately with soy sauce or ponzu.

Nutrition

Serving: 2piecesCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure the sushi rice is sticky, chill thoroughly, fry in batches, and customize toppings as desired.

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