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Salmon Crispy Rice

Salmon crispy rice pairs crisp, golden sushi rice squares with a creamy, spicy salmon topping. Chilling the pressed rice until firm makes it easier to cut and fry.
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Prep Time 20 minutes
Cook Time 53 minutes
standing, cooling, and chilling 4 hours 35 minutes
Total Time 5 hours 48 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups short-grain sushi rice
  • 1.75 cups water
  • 3 tbsp unseasoned rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
For the salmon topping
  • 12 oz salmon fillet skinless
  • 0.25 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp soy sauce
  • 2 scallions thinly sliced
  • 1 tsp sesame seeds toasted
For frying the rice
  • 1 cup neutral oil such as canola oil

Equipment

  • 1 2-quart saucepan
  • 1 8x8-inch pan
  • 1 baking sheet
  • 1 10-inch skillet

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear, then drain well.
  2. Combine the rice and water in a 2-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes.
  5. Stir the vinegar, sugar, and salt in a small bowl until the sugar dissolves.
  6. Gently fold the vinegar mixture into the rice.
  7. Line an 8x8-inch pan with parchment paper and press the rice into an even layer.
  8. Cool for 15 minutes, cover, and refrigerate for at least 4 hours, until firm.
Prepare the salmon topping
  1. Heat the oven to 400°F.
  2. Place the salmon on a foil-lined baking sheet.
  3. Bake for 10 to 14 minutes, until the thickest part reaches 145°F.
  4. Cool for about 10 minutes, then flake the salmon.
  5. Stir the mayonnaise, sriracha, and soy sauce together in a medium bowl.
  6. Fold in the salmon and scallions.
Crisp and assemble
  1. Lift the chilled rice from the pan using the parchment.
  2. Cut it into 16 squares, each about 2 inches wide.
  3. Heat the oil in a 10-inch skillet over medium heat to 350°F; if you do not have a thermometer, test it with a rice grain, which should sizzle immediately.
  4. Fry the rice squares in batches for 2 to 3 minutes per side, until deep golden and crisp.
  5. Drain on paper towels.
  6. Spoon the salmon mixture onto the crispy rice and sprinkle with the sesame seeds.
  7. Serve immediately.

Notes

For the crispest squares, refrigerate the pressed rice until firm before cutting. Refrigerate leftover salmon topping for up to 2 days; freezing is not recommended. Use tamari instead of soy sauce for a gluten-free option.