Introduction
Salmon Crispy Rice is a fusion dish inspired by Japanese cuisine, popular in modern restaurants. It consists of crispy rice squares on the outside and soft on the inside, topped with seasoned salmon, often raw or lightly marinated. Its contrasting textures and balanced flavors make it a refined appetizer or a delightful starter.
The History of Salmon Crispy Rice
While crispy rice has its roots in Japanese cuisine (especially with the rice crusts known as okoge), the modern version with salmon emerged from Asian fusion, popularized by chefs in the United States, particularly in Los Angeles restaurants like Nobu. This dish also draws inspiration from sushi and nigiri.
Ingredients Breakdown
- Sushi rice (short-grain Japanese rice)
- Rice vinegar, sugar, salt (for seasoning the rice)
- Fresh sashimi-grade salmon (or cooked, depending on preference)
- Japanese mayonnaise (like Kewpie)
- Soy sauce, sesame oil, sriracha (for the marinade or topping)
- Avocado, scallions (optional for garnish)
- Neutral vegetable oil (for frying)
- Nori sheets, sesame seeds (for topping)
Step-by-Step Recipe
- Cook the rice: Cook the sushi rice and season it with a mixture of rice vinegar, sugar, and salt.
- Shape the blocks: Spread the hot rice in a dish, compact it, and let it cool. Cut into squares or rectangles.
- Fry the rice: Fry the rice blocks in hot oil until golden and crispy.
- Prepare the salmon: Cut the salmon into small cubes, mix with Japanese mayonnaise, soy sauce, sesame oil, and sriracha.
- Assemble: Place a spoonful of the salmon mixture on each crispy rice block. Garnish with avocado, scallions, or sesame seeds.
Tips for the Perfect Crispy Rice
- Use sticky rice (avoid long-grain or basmati rice).
- Let the rice cool completely before cutting and frying it.
- Fry over medium heat to ensure the inside is heated through without burning the outside.
- Don’t overcrowd the pan: fry in small batches.
Variations and Customizations
- Fish: Replace salmon with tuna, crab, or even shrimp.
- Vegetarian: Top with avocado, mango, cucumber, or marinated tofu.
- Spicy or mild: Adjust the amount of sriracha or use ponzu sauce.
- Texture: Add crunch with fried onions or panko breadcrumbs.
Health Considerations and Nutritional Value
- Healthy proteins: Salmon is rich in omega-3 fatty acids, good for heart and brain health.
- Calories: The fried version is indulgent, but you can opt for pan-frying with minimal oil or even use an air fryer.
- Gluten-free options: Use gluten-free soy sauce (tamari).
- Balanced portions: Ideal in small quantities to avoid excess oil or sodium.
FAQ
Q: Can you prepare the rice blocks in advance?
A: Yes, you can prepare and store them in the fridge for up to 2 days before frying.
Q: Does the salmon have to be raw?
A: No, cooked or smoked salmon works just as well, especially if you prefer not to eat raw fish.
Q: Can you freeze the rice blocks?
A: Yes, you can freeze them before frying. Make sure to thaw them completely before cooking for the best result.
Q: What sauces go well with it?
A: Ponzu sauce, sweet soy sauce, or spicy mayonnaise are popular choices.
Salmon Crispy Rice
Ingredients
Method
- In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
- Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
- Spicy Salmon
- Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
- Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
- Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.