Salmon Crispy Rice Delight Recipe
Salmon Crispy Rice features crispy rice cakes topped with flaked salmon and avocado, seasoned with furikake for a delightful flavor. It's a perfect blend of textures and tastes.
Ingredients
- 1 cup sushi rice
- 1 ¼ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 ounces fresh salmon fillet skin removed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 ripe avocado thinly sliced
- 2 green onions finely chopped
- 1 tablespoon furikake Japanese rice seasoning
- 1 tablespoon vegetable oil for frying
- Pickled ginger for serving
- Wasabi for serving
Instructions
- Rinse sushi rice under cold water until clear, then combine with water in a saucepan and boil.
- Reduce heat, cover, and simmer for 18 minutes until water is absorbed, then let sit for 10 minutes.
- Whisk rice vinegar, sugar, and salt in a bowl until dissolved, then fold into cooled rice.
- Heat a skillet, coat salmon with soy sauce and sesame oil, and sear for 3-4 minutes per side.
- Let salmon cool slightly, then flake into bite-sized pieces.
- Wet hands and shape rice into small cakes, pressing firmly.
- Heat vegetable oil in the skillet and fry rice cakes for 2-3 minutes per side until golden brown.
- Top each rice cake with flaked salmon and avocado, then sprinkle with furikake and green onions.
- Serve on a platter with pickled ginger and wasabi on the side.
Notes
Serve with pickled ginger and wasabi for an authentic experience.