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A successful Salmon Crispy Rice starts with carefully selected ingredients that contribute to its exceptional flavor and texture. Let’s take a closer look at the core components that make this dish shine.

Salmon Crispy Rice

Discover the deliciousness of Salmon Crispy Rice, a perfect fusion of flavors! This recipe features perfectly cooked sushi rice shaped into golden, crispy cakes and topped with savory salmon, creamy avocado, and a drizzle of spicy mayo. It's a delightful bite-sized treat, enhanced with scallions and a sprinkle of sesame seeds. Perfect for appetizers or a special meal, enjoy this easy and flavorful dish today! Get ready to impress your foodie friends!
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Ingredients
  

2 cups sushi rice

2 1/2 cups water, plus extra for rinsing rice

1 lb fresh salmon fillets, skin removed

1 tablespoon olive oil

1 tablespoon soy sauce

1 teaspoon sesame oil

1 ripe avocado, sliced

1/4 cup scallions, thinly sliced

1 tablespoon toasted sesame seeds

1 tablespoon shichimi togarashi (Japanese seven-spice blend)

1/4 cup spicy mayo (mix mayo with sriracha to taste)

Nori sheets, cut into strips (optional)

Instructions
 

Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 1/2 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 18-20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.

    Cool the Rice: Fluff the sushi rice with a fork and spread it out on a baking sheet to cool slightly. You can fan it to cool it down faster.

      Prepare the Salmon: While the rice is cooling, season the salmon fillets with olive oil, soy sauce, and sesame oil. Heat a nonstick skillet over medium heat. Once hot, add the salmon and cook for 3-4 minutes on each side until cooked through and slightly crispy. Remove from heat and let cool, then chop into bite-sized pieces.

        Shape the Rice: Once the sushi rice is cool, wet your hands (to prevent sticking) and take a small handful of rice, shaping it into rectangular cakes, about 3 inches long and 2 inches wide. Press them firmly to hold their shape.

          Crisp the Rice: In the same nonstick skillet, add a little olive oil over medium-high heat. Once hot, add rice cakes and cook each side for about 2-3 minutes, or until golden and crispy. Work in batches if necessary.

            Assemble the Dish: On each crispy rice cake, place a piece of the cooked salmon, a slice of avocado, and a sprinkle of scallions. Drizzle with spicy mayo and sprinkle with toasted sesame seeds and shichimi togarashi for a bit of heat.

              Garnish: Optionally, serve with strips of nori on the side or use them to wrap around the crispy rice bites.

                Enjoy: Serve immediately while the rice cakes are warm and crispy!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4