Crispy Rice Spicy Salmon

Ingredients

• 2 cups Long Grain Rice (rinsed until water runs clear)
• 2.5 cups Water (for cooking rice)
• 8 oz Salmon Fillet (skinless, boneless, cut into small dice)
• 2 tbsp Sriracha (hot chili sauce)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 2 tbsp Mayonnaise (regular mayo, can be vegan)
• 1 stalk Scallion (finely chopped, optional)
• 1 tsp Sesame Seeds (toasted, optional garnish)
• 0.25 cup Cornstarch (for coating rice pieces)
• 1 tbsp Soy Sauce (low‑sodium, for glaze)
• 1 tsp Mirin (optional sweetening for glaze)
• 1 tsp Sugar (optional, for glaze)

Instructions

1. Rinse and Soak Rice

   Place the 2 cups of long grain rice in a fine‑mesh sieve, rinse under cold water until the water runs clear, then soak in fresh water for 5 minutes.

   Time: PT5M

2. Cook the Rice

   Transfer the drained rice to a rice cooker or saucepan, add 2.5 cups water, and cook until the rice is fully tender (about 15 minutes). Let it sit covered for 5 minutes, then fluff with a rice paddle.

   Time: PT15M

   Temperature: Medium heat

3. Prepare Spicy Salmon Mixture

   Dice the 8 oz salmon into small cubes. In a small bowl combine 2 tbsp sriracha, 1 tsp toasted sesame oil, and 2 tbsp mayonnaise. Stir in the diced salmon, optional chopped scallion, and sesame seeds. Mix until evenly coated.

   Time: PT7M

4. Shape the Rice in the Bamboo Box

   Lightly wet the bamboo sushi box to prevent sticking. Spoon the cooked rice into the box, pressing firmly with the lid so the rice forms a compact, even layer about 1‑inch thick.

   Time: PT5M

5. Rest the Rice Block

   Set the pressed rice block on a plate and let it rest for 5‑6 minutes. This firms the rice, making it easier to cut.

   Time: PT6M

6. Cut and Coat Rice Pieces

   Using a sharp knife, cut the rice block into five equal rectangular pieces. Lightly dust each piece on all sides with ¼ cup cornstarch, shaking off excess.

   Time: PT5M

7. Pan‑Fry the Rice Cubes

   Heat 2‑3 tbsp neutral oil (e.g., canola) in a non‑stick pan over medium‑high heat. Add the cornstarch‑coated rice pieces, cooking 2‑3 minutes per side until golden brown and crisp.

   Time: PT5M

   Temperature: Medium‑high heat

8. Add Soy Glaze (Optional)

   In a tiny saucepan combine 1 tbsp soy sauce, 1 tsp mirin, and 1 tsp sugar. Warm for 30 seconds until sugar dissolves, then brush lightly over each fried rice piece.

   Time: PT2M

   Temperature: Low heat

9. Top with Spicy Salmon and Serve

   Spoon a generous amount of the spicy salmon mixture onto the center of each crispy rice cube. Garnish with extra sesame seeds or scallion if desired. Serve immediately while the rice is still warm and crunchy.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g