Description

Crispy Rice Salmon is an exquisite appetizer that marries the fresh taste of sushi-grade salmon with the satisfying crunch of crispy rice. Perfect for any occasion, from elegant dinner parties to cozy nights in, this dish is sure to impress your guests and elevate your culinary skills. With a delightful blend of flavors, including zesty yuzu and creamy Kewpie mayonnaise, each bite offers a burst of taste that’s both savory and refreshing. Easy to prepare and visually stunning, Crispy Rice Salmon will become a staple in your recipe repertoire.

Ingredients

Scale

1.5 cups dry short grain sushi rice
2 cups water
1 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1 pound sushi-grade salmon
3 tablespoons Kewpie mayonnaise
1 teaspoon yuzu kosho
1 teaspoon yuzu juice
1 tablespoon soy sauce
2 teaspoons sesame oil
2 cucumbers (halved and thinly sliced)
2 tablespoons toasted sesame seeds
4 stalks green onion (chopped)

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Instructions

Rinse and cook sushi rice with water and salt until tender, then mix in rice vinegar, sugar, and sesame oil.
Shape the rice into squares and refrigerate until firm.
Heat sesame oil in a non-stick pan; fry the rice squares until golden brown on both sides.
Mix diced salmon with Kewpie mayo, yuzu kosho, yuzu juice, and soy sauce.
Assemble by topping crispy rice with the salmon mixture and garnishing with cucumber slices and sesame seeds.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 2 pieces (90g)
Calories: 250
Sugar: 2g
Sodium: 550mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 10g
Cholesterol: 30mg