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

Ingredient Substitutions

• Instead of Long Grain Rice: Short‑grain sushi rice, Jasmine rice
• Instead of Salmon Fillet: Tuna steak, cooked shrimp
• Instead of Sriracha: Chili garlic sauce
• Instead of Sesame Oil: Neutral oil (flavor will change)
• Instead of Mayonnaise: Vegan mayo
• Instead of Scallion: Chives
• Instead of Sesame Seeds: Poppy seeds
• Instead of Cornstarch: Potato starch, Rice flour
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Mirin: Rice vinegar + pinch of sugar
• Instead of Sugar: Honey

Equipment Needed

• Bamboo Sushi Box (or plastic sushi mold)
• Rice Cooker or Medium Saucepan
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Small Whisk or Spoon (optional)
• Non‑Stick Frying Pan
• Tongs or Spatula
• Plate or Tray for Resting Rice (optional)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Pressing the rice firmly in the bamboo box to create a solid block.
• Allowing the rice block to rest so it firms up before cutting.
• Coating the rice pieces evenly with cornstarch before frying.
• Frying the rice pieces over medium‑high heat without overcrowding the pan.

Chef Tips from the Video

• For extra crunch, sprinkle a pinch of toasted panko on the rice just before the final flip in the pan.
• If you prefer a milder flavor, substitute sriracha with a sweet chili sauce and reduce the amount of sesame oil.

Troubleshooting

Storage

Refrigerator: Store the fried rice cubes and spicy salmon mixture separately in airtight containers for up to 2 days. Re‑heat rice cubes briefly in a hot pan before serving.

Freezer: Not recommended; freezing will make the rice lose its crisp texture.

Room temperature: Consume within 1 hour of cooking for best texture.

Make-Ahead Tips

• Prepare the spicy salmon mixture up to 4 hours ahead and keep it chilled.
• Shape the rice block and coat with cornstarch, then store the coated pieces on a tray covered with parchment; fry just before serving.

Frequently Asked Questions