Description

Crispy Rice Salmon is a tantalizing appetizer that combines perfectly seasoned sushi rice with fresh, sushi-grade salmon for a delightful culinary experience. Each bite offers a satisfying crunch, enriched by the zesty flavors of yuzu and sesame oil. This dish is not only easy to prepare but also versatile enough for any occasion, from casual gatherings to elegant dinners. Impress your guests with these delicious bites that are as visually appealing as they are flavorful. Perfectly garnished with cucumber slices and sesame seeds, Crispy Rice Salmon is sure to be the star of your appetizer spread.

Ingredients

Scale

1.5 cups 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
2 tablespoons toasted sesame seeds
4 stalks green onion

Cook Mode Prevent your screen from going dark

Instructions

Rinse the sushi rice until water runs clear, then cook it in a rice cooker with water.
Once cooked, mix in salt, rice vinegar, sugar, and sesame oil. Let cool slightly.
Shape cooled rice into rectangular blocks and fry in a non-stick skillet until golden brown on both sides.
Slice salmon thinly and mix Kewpie mayonnaise, yuzu juice, soy sauce, and sesame oil in a bowl.
Assemble by topping each crispy rice piece with salmon and drizzle with the sauce; garnish with cucumber slices and sesame seeds.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 2 pieces
Calories: 220
Sugar: 2g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 7g
Cholesterol: 32mg