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Crispy Rice with Spicy Salmon
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Crispy Rice with Spicy Salmon

1 h 40 minServes 4Nutri-Score C€€€
from @foodie_mette3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sushi riceGrains200 g
  • waterOther300 ml
  • rice vinegarPantry30 ml
  • sugarPantry4 g
  • saltSpices5 g
  • neutral oil (avocado oil preferred, for frying)Pantry500 ml
  • sushi-grade salmon (finely diced)Fish170 g
  • mayonnaise (Kewpie preferred)Pantry15 ml
  • sriracha (adjust to taste)Pantry12 ml
  • sesame oil (adjust to taste)Pantry3 ml
  • soy saucePantry5 ml
  • ginger (finely grated)Produce2 g
  • scallion (finely chopped, mostly green part)Produce1 piece
  • toasted sesame seeds (plus extra for garnish)Nuts & seeds6 g
  • jalapeño (thinly sliced into rounds)Produce1 piece

per serving

Nutrition

340kcal

Carbs
41 g
Proteins
10 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Baking tray
  • Frying pan
  • Kitchen thermometer
  • Slotted spoon

step by step

Method

  1. Cook the rice

    • Cook the sushi rice with the water.
    • While still hot, mix in the rice vinegar, sugar and salt.
    • Spread the rice on a tray and let it cool.
    Step 1

  2. Shape and chill the rice

    • Press the cooled rice into a slab about 2 cm thick.
    • Refrigerate for at least 1 hour.
    • Cut into rectangles of about 2.5 × 5 cm.
    Step 2

  3. Fry the rice blocks

    • Heat the oil to 175 °C.
    • Fry the rice blocks until golden and crispy.
    • Drain and season lightly with salt.
    Step 3

  4. Make the spicy salmon

    • Mix the diced salmon with the mayonnaise, sriracha, sesame oil, soy sauce, ginger, scallion and sesame seeds.
    • Taste and adjust the seasoning.
    Step 4

  5. Assemble and serve

    • Place a spoonful of spicy salmon on each crispy rice block.
    • Garnish with jalapeño slices and extra sesame seeds.
    • Serve immediately.
    Step 5
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