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Salmon Crispy Rice

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Salmon Crispy Rice is a delightful dish that combines the flavors of crispy, crunchy rice and tender, juicy salmon. With its sushi-inspired elements, this dish offers the perfect balance of textures and tastes. The crispy rice adds a satisfying crunch, while the succulent salmon brings a burst of fresh, savory flavor. Whether served as an appetizer or a main course, Salmon Crispy Rice is a dish that’s sure to impress with its perfect fusion of crispy, tender, and fresh components. It’s ideal for dinner parties, a sushi night, or any occasion that calls for something special.

Ingredients

Scale

To make Salmon Crispy Rice, you’ll need the following ingredients:

  • 1 ½ cups sushi rice, cooked
  • 1 lb fresh salmon fillets, skin removed
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise (preferably Japanese mayo)
  • 1 teaspoon sriracha sauce (optional)
  • 1 teaspoon sesame seeds (optional)
  • 1 avocado, sliced
  • 2 green onions, finely chopped
  • 1 tablespoon toasted sesame oil (for frying the rice)
  • Seaweed sheets (nori) for garnish (optional)
  • Pickled ginger (optional)
  • Soy sauce for drizzling

Instructions

Prepare the Rice:

  1. Cook the Rice: Rinse the sushi rice until the water runs clear. Cook it according to the package instructions, then let it cool for about 10 minutes. Once it’s cool, transfer to a bowl and drizzle with 1 tablespoon of rice vinegar and 1 teaspoon sesame oil, stirring gently to coat the rice evenly.
  2. Shape the Rice: Using your hands, form the cooked rice into small rectangular or square patties, about 2 inches by 2 inches in size. Press them gently so they hold together but aren’t packed too tightly.

Cook the Salmon:

  1. Prepare the Salmon: Season the salmon fillets with soy sauce. Heat olive oil in a pan over medium heat. Once hot, add the salmon fillets and cook for about 3-4 minutes per side until the salmon is cooked through but still juicy. Let the salmon rest for a few minutes, then flake it into small pieces.
  2. Sear the Salmon: In the same pan, add the flaked salmon and cook for an additional 2-3 minutes, allowing it to crisp up slightly.

Fry the Rice:

  1. Fry the Rice Patties: Heat a non-stick skillet over medium-high heat and add 1 tablespoon of toasted sesame oil. Once the oil is hot, place the rice patties in the skillet and fry for about 2-3 minutes on each side until golden and crispy.

Assemble the Dish:

  1. Prepare the Toppings: While the rice is frying, mix mayonnaise with sriracha sauce in a small bowl (if using). Slice the avocado and chop the green onions.
  2. Assemble the Salmon Crispy Rice: Place the crispy rice patties on a serving plate. Top each rice patty with a generous amount of cooked salmon, a dollop of spicy mayo, a few slices of avocado, and a sprinkle of sesame seeds.
  3. Garnish and Serve: Garnish with green onions, additional sesame seeds, and small sheets of seaweed (optional). Drizzle with soy sauce and serve immediately.

Equipment

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Find it online: https://succulentrecipes.com/salmon-crispy-rice/