Description

Crispy Rice Salmon is a delightful fusion appetizer that combines the satisfying crunch of perfectly fried sushi rice with the fresh, rich flavor of sushi-grade salmon. This dish tantalizes your taste buds with its zesty yuzu notes and creamy Kewpie mayonnaise, making it an impressive addition to any gathering. Whether for a casual get-together or a sophisticated dinner party, these crispy bites are sure to be a crowd-pleaser. With minimal preparation and straightforward steps, you can easily elevate your culinary skills and create an irresistible treat that showcases vibrant colors and flavors.

Ingredients

Scale

1.5 cups dry short grain sushi rice
2 cups water
1 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1 pound sushi-grade salmon
3 tablespoons Kewpie mayonnaise
1 teaspoon yuzu kosho
1 teaspoon yuzu juice
1 tablespoon soy sauce
2 teaspoons sesame oil
2 cucumbers, halved and thinly sliced
2 tablespoons toasted sesame seeds
4 stalks green onion, chopped

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Instructions

Rinse sushi rice under cold water until the water runs clear; cook in a rice cooker with water and salt.
Once cooked, mix rice vinegar, sugar, and sesame oil into the rice; let cool.
Dice salmon and mix with Kewpie mayonnaise, yuzu kosho, yuzu juice, and soy sauce.
Form rice into compact squares or circles; fry in sesame oil until golden brown.
Top each crispy rice piece with the salmon mixture; garnish with cucumber slices and sesame seeds.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 4 pieces (120g)
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 12g
Cholesterol: 50mg