Crispy Rice Salmon

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(2)

Recipe Intro From wannabechefmatt

This Crispy Rice Salmon delivers everything you want in a bite: crunchy, savory, spicy, and creamy. It’s an easy way to elevate your at-home sushi night without needing a rolling mat. Great as a starter or a main—just be prepared to make more.

Jump to Section
  • Recipe Card
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 2 servings

Recipe Card

ingredients

  • 2 cups cooked Calrose rice
  • 1/2 pound fresh salmon
  • 1 tablespoon Japanese mayo
  • 1 tablespoon sriracha
  • 1 tablespoon furikake
  • 2 stalks green onion, finely chopped
  • Neutral frying oil
  • Kosher salt

Method

  • Step 1

    Cut salmon into small bite-sized pieces and place in a bowl. Add mayo, sriracha, furikake, and half the green onions. Mix well and refrigerate.

  • Step 2

    Let freshly cooked rice cool slightly. Pack tightly into molds (cookie cutters work well) to form uniform shapes.

  • Step 3

    Heat oil to 375°F in a pan. Shallow-fry molded rice until golden and crisp on both sides. Transfer to a wire rack and sprinkle with salt while hot.

  • Step 4

    Top each crispy rice piece with a spoonful of salmon mixture. Garnish with remaining green onions and serve right away.