Salmon Crispy Rice
Experience the perfect harmony of textures with Salmon Crispy Rice—a delectable dish featuring crispy rice cakes topped with buttery salmon. This recipe is not just a meal; it’s an experience that will impress your family and friends at any gathering. Easy to make and customizable with your favorite toppings, it’s sure to become a favorite in your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 1 cup sushi rice
- 1¼ cups water
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- 8 ounces sushi-grade fresh salmon, cubed
- 2 tablespoons vegetable oil (for frying)
- 2 scallions, thinly sliced
- 1 avocado (sliced)
- Sriracha sauce
- black sesame seeds
Instructions
- Rinse sushi rice under cold water until water runs clear. Combine with water in a saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 18 minutes without lifting the lid.
- In a bowl, fold in seasoned rice vinegar and sesame oil into warm rice; let cool.
- Cut salmon into half-inch cubes.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Form cooled rice into cakes and fry until golden brown (about 3-4 minutes per side).
- Top each rice cake with salmon cubes, drizzle Sriracha if desired, and sprinkle with scallions and sesame seeds.
Nutrition
- Serving Size: 1 rice cake (90g)
- Calories: 320
- Sugar: 1g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
Find it online: https://homechefrecipes.com/salmon-crispy-rice/