Crispy Rice Spicy Salmon 🍣 (crispy outside, soft inside)

Ingredients

• 1 cup Sushi Rice (short‑grain Japanese rice)
• 1.2 cup Water (for cooking rice)
• 2 tablespoon Rice Vinegar (seasoning for sushi rice)
• 1 tablespoon Granulated Sugar
• 1 teaspoon Salt
• 200 g Sushi‑Grade Salmon (cut into small cubes; can substitute smoked salmon)
• 1 small Jalapeño (thinly sliced)
• 2 tablespoon Mayonnaise (regular or light)
• 1 tablespoon Sriracha Sauce (adjust to heat preference)
• 2 tablespoon Cornstarch (for dusting rice cubes; optional but recommended)
• 2 cup Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)
• 1 sheet Plastic Wrap (Saran Wrap) (to line tray for rice)

Instructions

1. Rinse and Measure Rice

   Place 1 cup of sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear, removing excess starch.

   Time: PT5M

2. Cook the Rice

   Combine the rinsed rice with 1.2 cups water in a saucepan. Bring to a boil uncovered, then cover, reduce to medium‑low heat and simmer for 18 minutes. Remove from heat and let sit, covered, for 15 minutes.

   Time: PT33M

   Temperature: medium‑low heat

3. Season the Rice

   In a small bowl whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until the sugar dissolves. Transfer the cooked rice to a large bowl, drizzle the seasoning over the rice, and gently fold with a wooden spoon or rice paddle until evenly coated.

   Time: PT5M

4. Cool and Compact the Rice

   Line a baking tray with plastic wrap. Spread the seasoned rice onto the tray, flatten with a spatula, then press down firmly with your hands (as if performing CPR) to compact the rice into a solid slab.

   Time: PT5M

5. Refrigerate Overnight

   Cover the tray with plastic wrap and place it in the refrigerator for at least 8 hours (overnight) to firm up.

   Time: PT0M

6. Cut Rice into Cubes

   Remove the chilled rice slab from the fridge. Using a wet knife, cut the slab into 1‑inch thick slices, then cut each slice into 1‑inch cubes. Return the cubes to the tray.

   Time: PT10M

7. Brief Freeze Rice Cubes

   Place the tray of rice cubes in the freezer for about 5 minutes until the cubes are firm but not frozen solid.

   Time: PT5M

8. Prepare Spicy Salmon Topping

   Dice 200 g sushi‑grade salmon into bite‑size cubes. Thinly slice 1 small jalapeño. In a small bowl, combine 2 tbsp mayonnaise with 1 tbsp sriracha, then stir in the diced salmon and jalapeño slices. Refrigerate until needed.

   Time: PT10M

9. Dust Rice Cubes with Cornstarch

   Place 2 tbsp cornstarch in a shallow dish. Toss the chilled rice cubes in the cornstarch, shaking off any excess.

   Time: PT3M

10. Heat Oil for Frying

    Add 2 cups vegetable oil to a deep‑wok or large skillet. Heat over medium‑high until the oil shimmers (about 180 °C / 350 °F).

    Time: PT2M

    Temperature: medium‑high heat

11. Fry Rice Cubes

    Working in batches, gently lower the cornstarch‑coated rice cubes into the hot oil. Fry for 2–3 minutes, turning once, until the cubes are golden brown and crisp on the outside.

    Time: PT5M

    Temperature: medium‑high heat

12. Plate and Serve

    Remove the fried rice cubes with tongs and drain on paper towels. Arrange the cubes on a serving plate, top each with a spoonful of the spicy salmon mixture, and garnish with extra jalapeño slices if desired.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

25 g

Carbohydrates

55 g

Fat

37 g

Fiber

1 g