Crispy Rice Salmon
A delightful dish where crispy rice meets succulent salmon, providing a perfect balance of textures and flavors, ideal for any meal or gathering.
Ingredients
Main Ingredients
- 1 cup Sushi Rice Rinse until the water runs clear.
- 1 medium Avocado Sliced for assembly.
- 8 oz Salmon Slice into bite-sized pieces.
- 1 medium Jalapeño Sliced for garnish.
- 2 tbsp Sriracha For drizzling on top.
- 1 tbsp Sesame seeds For garnish.
- to taste tsp Salt For seasoning.
- enough for frying Oil Vegetable or canola oil recommended.
Instructions
Preparation
- Rinse the sushi rice until the water runs clear and then cook according to package instructions (usually 1 cup rice to 1.5 cups water). Once cooked, transfer rice to a bowl and let it cool.
- Slice the salmon into bite-sized pieces. Optionally, marinate with a splash of soy sauce.
- Once the rice has cooled, form into small, tight patties.
Cooking
- Heat enough oil in a non-stick frying pan over medium heat to cover the bottom.
- Fry the rice patties until golden and crispy on one side (about 3-4 minutes). Flip and repeat for the other side.
Assembly
- On a plate, place crispy rice patties and top each with salmon, sliced avocado, jalapeño, and sesame seeds.
- Drizzle with Sriracha and serve immediately.
Notes
Allow sushi rice to cool thoroughly before shaping patties for better adhesion. Test oil temperature for optimal frying results.