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Crispy Rice Salmon

Crispy Rice Salmon
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Crispy Rice Salmon is an exquisite appetizer that combines the freshness of sushi-grade salmon with the satisfying crunch of perfectly cooked rice. These small bites are not only visually appealing but also incredibly simple to prepare, making them a go-to dish for gatherings or a delightful snack at home. With a flavor profile enhanced by zesty yuzu kosho and creamy Kewpie mayonnaise, these crispy bites promise to impress your family and friends. Whether you’re hosting a dinner party or craving a tasteful treat, this recipe allows for endless variations and creativity in the kitchen.

Ingredients

Scale
  • 1.5 cups dry short grain sushi rice
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 pound sushi-grade salmon
  • 3 tablespoons Kewpie mayonnaise
  • 1 teaspoon yuzu kosho
  • 1 teaspoon yuzu juice
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 cucumbers (halved and thinly sliced)
  • 2 tablespoons toasted sesame seeds
  • 4 stalks green onion (chopped)

Instructions

  1. Rinse sushi rice under cold water until clear; combine with water in a pot and bring to boil. Reduce heat, cover, and simmer for 20 minutes.
  2. Once cooked, season rice with salt, vinegar, sugar, and sesame oil; let cool.
  3. Chop salmon finely and mix with Kewpie mayo, yuzu kosho, yuzu juice, soy sauce, and sesame oil.
  4. Shape cooled rice into square portions; fry in oil over medium heat until golden brown on each side.
  5. Top each fried rice piece with the salmon mixture and garnish with cucumber slices.

Nutrition

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