Description
Crispy Rice Salmon is a delectable dish that perfectly marries the freshness of sushi-grade salmon with the satisfying crunch of crispy rice. Ideal for gatherings or cozy nights in, these delightful bites are sure to impress your guests with their vibrant flavors and elegant presentation. The unique combination of yuzu kosho and creamy Kewpie mayonnaise elevates this appetizer into a gourmet experience. With simple ingredients and straightforward preparation, it’s an easy yet impressive addition to any menu. Whether served on a platter at a party or enjoyed during a movie night, Crispy Rice Salmon is destined to become a favorite.
Ingredients
Scale
- 1.5 cups dry short grain sushi rice
- 2 cups water
- 1 teaspoon salt
- 3 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 pound salmon (sushi grade)
- 3 tablespoon Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- 2 cucumbers (halved and thinly sliced)
- 2 tablespoon toasted sesame seeds
- 4 stalks Green onion (chopped)
Instructions
- Rinse sushi rice until water runs clear, then cook it in a rice cooker with water and salt.
- Once cooked, season the rice by mixing rice vinegar, sugar, and sesame oil over low heat and folding it into the rice.
- Dice the salmon and mix it with Kewpie mayonnaise, yuzu kosho, yuzu juice, and soy sauce.
- Form cooled rice into bite-sized squares; fry in hot sesame oil until golden brown on both sides.
- Top each crispy rice square with salmon mixture and garnish with cucumbers, sesame seeds, and green onions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 0g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 10mg