Description
Crispy Rice Salmon is a delightful appetizer featuring perfectly seasoned sushi rice shaped into crispy bites topped with a flavorful mix of fresh sushi-grade salmon, yuzu kosho, yuzu juice, Kewpie mayonnaise, and sesame oil. This light, zingy, and savory dish combines crunchy textures with fresh, umami-rich salmon to satisfy your sushi cravings and impress your family and friends.
Ingredients
Sushi Rice
- 1.5 cups dry short grain sushi rice, rinsed until water is clear
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
Salmon Mixture
- 1 pound sushi-grade salmon, chopped
- 3 tablespoons Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Garnish
- 2 cucumbers, halved and thinly sliced
- 2 tablespoons toasted sesame seeds
- 4 stalks green onion, chopped
Instructions
- Prepare the rice: Rinse the sushi rice thoroughly 4-5 times until the water runs clear to remove excess starch. Cook the rinsed rice with 2 cups of water in a rice cooker or on the stove until fully tender.
- Season the rice: In a small bowl, whisk together salt, rice vinegar, sugar, and toasted sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the seasoning mixture until evenly combined.
- Shape and refrigerate the rice: Line a small square baking tray with plastic wrap. Press the seasoned rice into the tray forming a 1/2-inch thick square block. Wrap the rice tightly and refrigerate for at least 3 hours or overnight to help the rice dry slightly and firm up for easier cutting.
- Cut the rice: After chilling, carefully remove the rice block from the tray and cut it into bite-sized rectangular pieces. Pat each piece dry to remove any excess moisture.
- Pan-fry the rice: Heat 1/4 to 1/2 cup of vegetable oil in a medium skillet over medium-high heat until hot (about 30 seconds). Place the rice pieces in the pan with 2 inches of space between them, being cautious of oil splatter. Fry for about 2 minutes on each side or until golden and crispy. Remove the rice onto a wire rack over a lined baking sheet to drain excess oil.
- Prepare the salmon mixture: In a medium bowl, combine chopped sushi-grade salmon, Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the appetizer: Place a few thin slices of cucumber on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy salmon mixture over the cucumber. Garnish with toasted sesame seeds and chopped green onions for added flavor and presentation.
Notes
- Use sushi-grade salmon to ensure freshness and safety when consuming raw fish.
- Allowing the rice to chill thoroughly is key for achieving crispy, well-formed rice bites.
- Be cautious when frying to avoid hot oil splatter and use a splatter screen if available.
- This appetizer is best served immediately after assembly to maintain the crispiness of the rice.
- For a vegetarian version, substitute the salmon topping with a spicy seasoned tofu or mushroom mix.
