Looking for a delicious and easy-to-make dish that’s perfect for any occasion? Look no further than Crispy Rice with Spicy Salmon! This mouthwatering recipe combines crispy rice with flavorful spicy salmon for a dish that will impress your taste buds.
Why You’ll Love This Recipe?
- Great flavors: The combination of crispy rice and spicy salmon creates a perfect balance of textures and flavors.
- Quick prep time: This recipe comes together in no time, making it ideal for a busy weeknight dinner or a last-minute get-together.
- Perfect for meal prep: Crispy Rice with Spicy Salmon is a great make-ahead dish that you can enjoy throughout the week.
Ingredient Notes:
Crispy Rice:
- Short grain rice (sushi rice): Provides the perfect texture for crispy rice.
- Rice vinegar, granulated sugar, kosher salt: Adds flavor to the rice.
- Neutral, high-heat oil: Used for frying the rice.
Spicy Salmon:
- Sushi-grade salmon: Make sure to remove the skin before using.
- Kewpie Mayo (or regular mayo), sriracha, soy sauce, toasted sesame oil: Creates a spicy and flavorful marinade for the salmon.
- Green onion, avocado, jalapeño, white sesame seeds, sweet chili sauce: Used for serving and garnishing.
Step-by-Step Instructions:
- Cook the sushi rice according to package instructions.
- Mix rice vinegar, sugar, and salt in a bowl and toss with the cooked rice.
- Heat oil in a pan and add the rice in an even layer. Cook until crispy and golden brown.
- Combine mayo, sriracha, soy sauce, sesame oil, and green onion in a bowl. Coat the salmon with the mixture and let it marinate.
- Pan-sear the marinated salmon until cooked through.
- Serve the crispy rice topped with spicy salmon, avocado, jalapeño, sesame seeds, and a drizzle of sweet chili sauce.
Helpful Tips:
- Use sushi-grade salmon for the best results.
- Adjust the level of spiciness by adding more or less sriracha.
- Make extra crispy rice for snacking or as a side dish.
- Substitute white rice for brown rice if desired.
Expert Tips for the Best Results:
- Marinate the salmon for at least 30 minutes for maximum flavor.
- Use a non-stick pan for frying the rice to prevent sticking.
- Garnish with extra green onions for a pop of color and freshness.
Serving Suggestions:
Serve Crispy Rice with Spicy Salmon with a side of steamed vegetables or a fresh salad. Pair it with a glass of chilled white wine or a refreshing cucumber mint cocktail for a complete meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through, being careful not to overcook the salmon.
Frequently Asked Questions:
- Can I use regular rice instead of sushi rice?
Yes, you can use regular rice, but sushi rice works best for achieving that crispy texture. - Can I make this recipe ahead of time?
You can prepare the crispy rice and marinate the salmon ahead of time, but it’s best to cook the salmon just before serving for the freshest taste. - Can I use a different type of fish for this recipe?
While salmon works best for this dish, you can also try it with tuna or yellowtail for a different flavor profile.
Conclusion:
Crispy Rice with Spicy Salmon is a delightful dish that’s sure to impress your friends and family. Give this recipe a try and let us know how it turns out! Enjoy the crispy texture of the rice paired with the flavorful and spicy salmon for a meal that’s as delicious as it is easy to make.
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Crispy Rice with Spicy Salmon
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
Enjoy the delightful combination of crispy rice topped with spicy salmon, creamy avocado, and a drizzle of sweet chili sauce. This dish is a perfect blend of textures and flavors that will surely satisfy your taste buds.
Ingredients
Crispy Rice:
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoon kosher salt
- Neutral, high-heat oil for frying
Spicy Salmon:
- 1 pound sushi-grade salmon, skin removed
- 2 tablespoons Kewpie Mayo (or regular mayo)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil, plus more for drizzling
- 1 stalk green onion, finely chopped
For Serving:
- 1 avocado, peeled, pitted, and thinly sliced
- 1 jalapeño, thinly sliced
- Toasted white sesame seeds for sprinkling
- Sweet Chili Sauce for drizzling
Instructions
- Prepare Crispy Rice: Cook sushi rice according to package instructions. In a small bowl, mix rice vinegar, sugar, and salt. Fold the vinegar mixture into the cooked rice. Shape into small rounds and fry until crispy.
- Make Spicy Salmon: In a bowl, mix mayo, sriracha, soy sauce, sesame oil, and green onions. Cube salmon and mix with the spicy mayo.
- Assemble: Place crispy rice on a plate, top with spicy salmon, avocado slices, jalapeño slices, and sesame seeds. Drizzle with sweet chili sauce.
Notes
- Make sure the rice is cooled before frying for crispy texture.
- Adjust the spice level by increasing or decreasing the amount of sriracha used.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg