Print

Crispy Rice Salmon

Crispy Rice Salmon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re searching for a show-stopping appetizer that’s both easy to prepare and bursting with flavor, look no further than Crispy Rice Salmon. This delightful dish features perfectly cooked sushi rice, topped with fresh sushi-grade salmon and a zesty yuzu-inspired sauce. The combination of the crispy rice exterior and the creamy salmon topping creates an irresistible treat that will impress your guests at any gathering or make for a cozy weeknight dinner. With just 30 minutes from start to finish, this recipe is quick, family-friendly, and offers make-ahead convenience for hassle-free hosting. Serve these crunchy bites, and watch as they disappear in no time!

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)

Instructions

  1. Rinse sushi rice until water runs clear. Combine with water and salt in a pot, boil, then simmer covered for 20 minutes.
  2. Let rice steam off heat for 10 minutes. Mix rice vinegar, sugar, and sesame oil; fold into warm rice.
  3. Shape cooled rice into small cakes using damp hands.
  4. Fry rice cakes in hot sesame oil until golden brown on both sides (about 3-4 minutes).
  5. Mix Kewpie mayonnaise, yuzu kosho, yuzu juice, and soy sauce; fold in chopped salmon.
  6. Top each crispy cake with the salmon mix and garnishes like cucumber slices, green onions, and sesame seeds.

Nutrition

Find it online: https://cookingwitheleanor.com/crispy-rice-salmon/