Why You’ll Love This Recipe
Salmon Crispy Rice is a delightful blend of crispy textures and fresh, savory flavors. The crispy rice provides a satisfying crunch, while the tender, marinated salmon offers a burst of flavor. Topped with creamy avocado, a sprinkle of furikake seasoning, and optional hot sauce, this dish is a fun, modern spin on traditional sushi. It’s perfect for entertaining or a special weeknight meal. Easy to make yet full of vibrant flavors, it brings the joy of sushi into your kitchen without needing a sushi roll.
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 pound sushi-grade salmon, skin removed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 avocado, sliced
- 2 green onions, finely chopped
- 1 tablespoon furikake seasoning
- 1 tablespoon hot sauce (optional)
- Vegetable oil (for frying)
- Nori sheets, cut into strips (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Add salt and bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover, simmering for 18-20 minutes until water is absorbed and rice is tender.
- While the rice cooks, prepare the sushi vinegar by mixing rice vinegar and sugar in a small saucepan over low heat until sugar dissolves.
- Once the rice is cooked, remove from heat and let it sit covered for 10 minutes. Then, transfer to a large bowl and gently fold in the sushi vinegar mixture. Allow it to cool down to room temperature.
- Cut the salmon into small cubes and marinate it in soy sauce and sesame oil for about 10 minutes.
- In a skillet, heat about 1 cup of vegetable oil over medium-high heat.
- Form the cooled sushi rice into 2-inch square patties. Carefully fry the rice patties in hot oil for 2-3 minutes per side until they are golden brown and crispy. Drain on paper towels.
- Once the rice is crispy, top each rice patty with a few pieces of the marinated salmon, a slice of avocado, and a sprinkle of green onions.
- Finish with a dash of furikake seasoning and drizzle with hot sauce if desired. Serve warm, garnished with nori strips.
Servings and Timing
- Prep time: 30 minutes
- Total time: 1 hour
- Servings: 4 servings
Variations
- Vegan Version: Replace the sushi-grade salmon with diced tofu or tempeh marinated in soy sauce and sesame oil. Top with avocado and veggies like cucumber and radish.
- Spicy Tuna: Use spicy tuna instead of marinated salmon for an added kick. Mix diced tuna with spicy mayo or sriracha.
- Vegetarian: Skip the salmon entirely and add more vegetables like roasted sweet potatoes, mushrooms, or pickled vegetables for a vegetarian version of this dish.
Storage/Reheating
Salmon Crispy Rice is best enjoyed fresh, as the crispy rice loses its texture over time. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, place the rice patties in a skillet over low heat until crispy again. Top with fresh salmon and avocado before serving.
FAQs
How do I make sushi rice properly?
To make sushi rice, rinse the rice until the water runs clear, then cook it with water and salt. After cooking, season with a mixture of rice vinegar and sugar to achieve the perfect texture and flavor.
Can I use regular rice instead of sushi rice?
It’s best to use sushi rice for this recipe, as it has the right sticky texture that helps form the rice patties. Regular rice may not hold up as well.
How do I know if my salmon is sushi-grade?
Sushi-grade salmon is typically fresh, high-quality fish that can be safely eaten raw. Always purchase from a reputable source and ensure it’s labeled as sushi or sashimi-grade.
Can I make this dish ahead of time?
While you can prepare the rice and marinate the salmon ahead of time, the rice patties are best made fresh to maintain their crispy texture.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, provided you use gluten-free soy sauce or tamari.
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon as long as it is labeled as sushi-grade. Be sure to thaw it properly in the refrigerator before using it.
Can I omit the hot sauce?
Yes, you can omit the hot sauce if you prefer a milder flavor. You can also adjust the amount based on your spice tolerance.
How do I prevent the rice from being too sticky when frying?
Make sure the rice is at room temperature before forming the patties. If it’s too sticky, wet your hands lightly when handling the rice to prevent it from sticking.
Can I use a different oil for frying?
Yes, you can use other oils like canola or sunflower oil for frying if you prefer, but vegetable oil is ideal for achieving the right crispy texture.
How can I serve this dish for a crowd?
You can prepare larger batches of the crispy rice patties and top them with marinated salmon, avocado, and other toppings in a buffet-style setup.
Conclusion
Salmon Crispy Rice is a delicious, modern take on sushi that combines crunchy rice with fresh, marinated salmon and creamy avocado. With simple ingredients and easy steps, this dish brings the flavors of Japanese cuisine into your home, perfect for any occasion. Whether served as an appetizer or main course, it’s sure to impress your guests and satisfy your taste buds.
Salmon Crispy Rice
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten Free
Description
A delicious fusion of crispy rice, marinated salmon, creamy avocado, and zesty toppings, perfect for any gathering or cozy night in.
Ingredients
2 cups sushi rice
2 ½ cups water
1 teaspoon salt
1 tablespoon rice vinegar
1 tablespoon sugar
1 pound sushi-grade salmon, skin removed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 avocado, sliced
2 green onions, finely chopped
1 tablespoon furikake seasoning
1 tablespoon hot sauce (optional)
Vegetable oil (for frying)
Nori sheets, cut into strips (for garnish)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Add salt and bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover, simmering for 18-20 minutes until water is absorbed and rice is tender.
- While the rice cooks, prepare the sushi vinegar by mixing rice vinegar and sugar in a small saucepan over low heat until sugar dissolves.
- Once the rice is cooked, remove from heat and let it sit covered for 10 minutes. Then, transfer to a large bowl and gently fold in the sushi vinegar mixture. Allow it to cool down to room temperature.
- Cut the salmon into small cubes and marinate it in soy sauce and sesame oil for about 10 minutes.
- In a skillet, heat about 1 cup of vegetable oil over medium-high heat.
- Form the cooled sushi rice into 2-inch square patties. Carefully fry the rice patties in hot oil for 2-3 minutes per side until they are golden brown and crispy. Drain on paper towels.
- Once the rice is crispy, top each rice patty with a few pieces of the marinated salmon, a slice of avocado, and a sprinkle of green onions.
- Finish with a dash of furikake seasoning and drizzle with hot sauce if desired. Serve warm, garnished with nori strips.
Notes
For a vegan version, replace the sushi-grade salmon with diced tofu or tempeh marinated in soy sauce and sesame oil.
If you prefer a spicy dish, you can replace the marinated salmon with spicy tuna mixed with spicy mayo or sriracha.
Make sure the rice is at room temperature before frying to avoid sticking.
For storage, refrigerate leftovers in an airtight container for up to 1 day. Reheat in a skillet for crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
