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At the heart of Salmon Crispy Rice lies sushi rice, known for its unique properties that set it apart from regular rice varieties. Sushi rice, or "shari," is a short-grain rice that becomes sticky when cooked, allowing it to hold its shape and be molded into various forms. The stickiness is essential for creating the perfect base for your crispy rice cakes.

Salmon Crispy Rice

Elevate your appetizer game with this delicious Salmon Crispy Rice recipe! Perfectly seasoned sushi rice is shaped into crispy cakes and topped with fresh, diced salmon mixed with soy sauce and sesame oil. Finish it off with creamy avocado, green onions, and a sprinkle of furikake. These bite-sized delights are not only easy to make but also a showstopper at any gathering. Serve warm and watch them disappear quickly!
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Ingredients
  

2 cups sushi rice

2 ½ cups water

1 tablespoon rice vinegar

1 teaspoon sugar

½ teaspoon salt

1 pound sushi-grade salmon, diced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 avocado, sliced

2 green onions, finely chopped

1 tablespoon wasabi (optional)

1 tablespoon furikake (Japanese rice seasoning)

1 tablespoon mayonnaise (preferably Kewpie)

Oil, for frying

Instructions
 

Prepare the Sushi Rice: In a fine-mesh strainer, rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes. Once cooked, remove from heat and let it stand, covered, for another 10 minutes.

    Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice once it has cooled slightly. Spread the rice onto a baking sheet to cool completely.

      Form Rice Cakes: Once the rice is cooled, wet your hands to prevent sticking, and form small rectangular or square cakes (about 1-inch thick) with the cooled rice. Aim to make roughly 12 cakes.

        Fry the Rice Cakes: In a large skillet, heat enough oil over medium-high heat to coat the bottom of the pan. Once hot, carefully add the rice cakes in batches and fry for about 3-4 minutes on each side, or until they're golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

          Prepare the Salmon: In a medium bowl, combine the diced salmon, soy sauce, sesame oil, and optional wasabi. If you want a creamier texture, mix in the mayonnaise as well.

            Assemble the Dish: On each crispy rice cake, add a spoonful of the salmon mixture. Top with sliced avocado and a sprinkle of furikake and chopped green onions for garnish.

              Serve: Arrange the Salmon Crispy Rice on a platter and serve immediately while the rice cakes are still warm and crispy. Enjoy!

                Prep Time: 25 minutes | Total Time: 1 hour | Servings: 4-6