Crispy Rice Spicy Salmon
These viral two-bite crispy rice spicy salmon sushi are the perfect balance between crispy and creamy.
Ingredients
Crispy Rice
- 3 cups sushi rice cooked
- 2 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
- ¼ cup cornstarch to coat the rice before frying
- Neutral oil for deep-frying
Spicy Salmon
- 200 g sushi-grade salmon
- 2 tbsp mayonnaise
- 1 tbsp sriracha
Instructions
- Mix rice vinegar and granulated sugar together, until the sugar dissolves
- Pour the rice seasoning onto cooked sushi rice, let it absorb completely
- Transfer seasoned rice to a 5” by 9” pan, loosely wrapped with saran wrap
- Press the rice firmly into the pan to form a dense block
- Cover rice with remaining saran wrap, place into the fridge to rest for at least 12 hours
- Place into the fridge to rest for at least 12 hours
- Cut rice block into 16 rectangular pieces
- Place rice pieces in freezer
- Mince sushi-grade salmon
- Transfer minced salmon to bowl, add mayonnaise and sriracha
- Mix with a spatula until well incorporated
- Coat rice pieces with cornstarch
- Deep-fry rice at 375°F (90.56 °C) for 2-3 mins until golden brown and crispy
- Transfer the crispy rice onto a wire rack to cool
- Place 1 tablespoon of the spicy salmon onto the crisp rice
- Top it off with a thinly sliced jalapeño pepper