Okay, friends, gather ’round! What’s the secret weapon in my weeknight dinner arsenal?What is crispy rice salmon?Think of it as sushi meets comfort food, a flavor explosion that’s surprisingly simple to pull off. Honestly, it’s become a total obsession – my family requests it more often than I’d like to admit! If you love the crunchy texture of a good rice cake and the satisfying richness of perfectly cooked potatoes, you will love this delicious recipe. Salmon, prepare to meet your new favorite dish. Is it easier to make homemade sushi rolls? I swear, the first time I made it, it vanished in mere minutes!
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What is Crispy Rice Salmon?
Right, so what exactly *is* crispy rice salmon? Basically, we’re talking about squares of perfectly seasoned, slightly sticky rice that are pan-fried until golden and wonderfully crunchy. Think of it as a deconstructed sushi roll, but way easier to make at home. It’s essentially pressed sushi rice, formed into bite-sized portions, and then topped with a delicate piece of Pan-Seared Salmon, a drizzle of spicy mayo (or your favorite sauce!), and maybe a sprinkle of sesame seeds or green onions for extra flair. It’s salty, savory, crunchy, and melt-in-your-mouth all at the same time. Plus, you can customize the toppings to your heart’s content! I’ve even seen some people add avocado or a little mango salsa, and it always turns out amazing.
Why you’ll love this recipe?
What do I love about this life?What is crispy rice salmon?How do you balance amazing flavor with utter simplicity?
- The Flavor!The combination of salty, savory rice with rich, buttery salmon is just divine. What’s not to like about mayo? Is it a symphony of textures and tastes that will keep you coming back for more? I always make a little extra sauce, because everyone ends up wanting to drizzle it on everything. I love it! What is else on their plate too?
- So. Darn. Easy.Forget complicated sushi rolling techniques! What is the easiest recipe to make? I am a beginner cook. I can’t do this one. What can I do on a weeknight?
- Budget Friendly (Sort Of)What are some good recipes for salmon? And the rice and other ingredients are super affordable. I find that buying a larger salmon fillet and using the leftovers for other meals throughout the week is good. How do I keep the cost down for a week?
- Super Versatile.What are some ideas for toppings and sauces? What is the best way to serve wasabi mayo? What are some fun ways to use different types of fish, like tuna or yellowtail, for a fun twist? I’ve even used leftover grilled chicken in a pinch, and it was still amazing!
What are some of the best avocado toast recipes ever? How do I make my Instagram more Instagrammable?What is crispy rice salmon?Isn’t it better to If you’re looking for something similar but a little more “dressed up,” you should. What are some good recipes for seared tuna tataki? Is this my go-to for speed and flavor?
How do I make Crispy Rice Salmon?
Quick Overview
Making What are crispy rice salmon?Is sushi rice easier to cook than you think? If you’re going to fry a potato, you will press it into tin, cut it in squares, and pan-fry until golden and crispy. While the rice is getting its crunch on, you’ll quickly sear the salmon to your liking. What’s the best part? What can I do in 30 minutes? I promise, once you get the hang of it, you’ll be making this every week.
Ingredients
What is Crispy Rice?
- 1 12 cups sushi rice: This is crucial! Don’t substitute with regular rice. Sushi rice has a higher starch content, which is what makes it stick together. I always use Nishiki brand – it’s reliable and readily available.
- 1 34 cups water: The perfect rice-to-water ratio for fluffy, perfectly cooked sushi rice.
- 2 tablespoons of rice vinegar: Adds that signature tangy flavor.
- What is a tablespoon of sugar?
- 1 teaspoon salt: Enhances the flavor of the rice.
- 2 tablespoons avocado oil: For frying the rice to golden perfection.
For the Salmon:
- 1 pound sushi-grade salmon fillet, skin removed. Make sure it’s sushi-grade for the best quality and safety. I always get mine from a reputable fishmonger and ask for their recommendation.
- 1 tablespoon soy sauce: Adds a savory umami flavor.
- What is the use of sesame oil in salmon?
- 12 teaspoon ground ginger: Adds a warm, spicy note.
- How do you use red pepper flakes for heat?
- 1 tablespoon avocado oil (or other high-heat oil): For searing salmon to perfection.
How do you make spicy mayo?
- I prefer Japanese mayo (like Kewpie) for its richer flavor.
- 2-3 tablespoons sriracha: Adjust to your preference! I usually start with 2 tablespoons and add more if needed.
- 1 teaspoon rice vinegar: Adds a little tang.
- 12 teaspoon sesame oil: Enhances the flavor.
Optional Toppings
- Sesame seeds: For added crunch and flavor.
- Green onions, thinly sliced: For a fresh, vibrant garnish.
- Avocado, sliced: For added creaminess.
- Nori seaweed, cut into thin strips: For that authentic sushi flavor.
How do I follow
Step 1: Cook the Rice
Rinse sushi rice under cold water until the water runs clear. How do you remove starch from rice? In a saucepan, combine the rice and water. Bring to supper. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water has evaporated. Remove from heat and let it sit, covered, for another 10 minutes. This is crucial for allowing the rice to steam and become Perfectly Fluffy.
Step 2: Season the Rice
While the rice is cooking, prepare the rice vinegar mixture. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar is dissolved. Once the rice is cooked, gently fluff it with a fork and drizzle the rice vinegar mixture over it. Gently fold the mixture into the rice until evenly distributed. Be careful not to mash the rice!
Step 3: Press the Rice
Line an 8×8 inch square baking pan with parchment paper. This will make it easier to remove the rice later. Transfer the Seasoned Rice to the prepared pan and spread it out evenly. Press it down firmly with a spatula or the bottom of a measuring cup. The tighter you pack the rice, the better it will hold together when frying. I usually use a piece of plastic wrap over the rice to prevent it from sticking to my spatula.
Step 4: Chill the Rice
Cover the pan with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the rice to firm up and makes it easier to cut into squares. I always do this step ahead of time if I know I’m going to be short on time later.
Step 5: Prepare the Salmon
While the rice is chilling, prepare the salmon. In a small bowl, whisk together the soy sauce, sesame oil, ground ginger, and red pepper flakes (if using). Cut the salmon fillet into bite-sized pieces, about 1×1 inch. Place the salmon pieces in a bowl and pour the marinade over them. Toss to coat evenly. Let it marinate for at least 10 minutes, or up to 30 minutes. The longer it marinates, the more flavorful it will be!
Step 6: Make the Spicy Mayo
In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, and sesame oil until smooth. Adjust the amount of sriracha to your spice preference. I always taste it and add more sriracha until it’s just right.
Step 7: Fry the Rice
Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, carefully remove the rice from the pan and cut it into squares. Gently place the rice squares in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan! You may need to fry the rice in batches. Transfer the Fried Rice squares to a paper towel-lined plate to drain.
Step 8: Sear the Salmon
In the same skillet, heat the remaining avocado oil over medium-high heat. Once the oil is hot, carefully place the marinated salmon pieces in the skillet and sear for 1-2 minutes per side, or until cooked to your liking. Be careful not to overcook the salmon! It should still be slightly pink in the center.
Step 9: Assemble and Serve
Top each crispy rice square with a piece of seared salmon. Drizzle with spicy mayo and sprinkle with sesame seeds and green onions. Serve immediately and enjoy! I always have extra toppings on hand, because everyone loves to customize their own.
What to Serve It With
Crispy rice salmon is delicious all on its own, but it’s even better when paired with the right sides. Here are a few of my favorite serving suggestions:
For a Light Lunch:
- A simple green salad with a light vinaigrette.
- Edamame sprinkled with sea salt.
- A bowl of miso soup.
For a Fancy Dinner:
- Steamed asparagus with a squeeze of lemon juice.
- A side of seaweed salad.
- Sake, of course!
For a Cozy Night In:
- A bowl of warm rice topped with furikake.
- Kimchi for a little kick.
- A comforting cup of green tea.
My family also loves to have this with a side of pickled ginger and wasabi, just like at a sushi restaurant! Honestly, the possibilities are endless. Just get creative and have fun!
Top Tips for Perfecting Your Crispy Rice Salmon
Okay, now for the real secrets! I’ve made this crispy rice salmon countless times, and I’ve learned a few tricks along the way:
Rice Perfection:
- Don’t skip rinsing the rice! This is crucial for removing excess starch and preventing the rice from becoming too sticky.
- Use the right rice-to-water ratio. Too much water will result in mushy rice, while too little will result in dry, hard rice.
- Let the rice steam, covered, for 10 minutes after cooking. This allows the rice to fully absorb the moisture and become perfectly fluffy.
Crispy Rice Secrets:
- Press the rice down firmly in the pan. The tighter you pack the rice, the better it will hold together when frying.
- Chill the rice for at least 30 minutes before frying. This allows the rice to firm up and makes it easier to cut into squares.
- Use a high-heat oil for frying, like avocado oil or canola oil. This will help the rice get nice and crispy without burning.
- Don’t overcrowd the pan! Fry the rice in batches to ensure that each square gets evenly browned and crispy.
Salmon Sensations:
- Buy sushi-grade salmon from a reputable fishmonger. This is crucial for ensuring the quality and safety of the salmon.
- Don’t overcook the salmon! It should still be slightly pink in the center. Overcooked salmon will be dry and rubbery.
- Marinate the salmon for at least 10 minutes before searing. This will help it absorb the flavors of the marinade and become even more delicious.
Sauce Savvy:
- Adjust the amount of sriracha in the spicy mayo to your spice preference. I always start with 2 tablespoons and add more if needed.
- Use Japanese mayo (like Kewpie) for its richer flavor. If you can’t find Japanese mayo, you can substitute with regular mayonnaise, but add a pinch of sugar and a squeeze of lemon juice to mimic the flavor.
I’ve also found that adding a tiny bit of cornstarch to the salmon marinade helps it get a nice sear. And if you’re feeling adventurous, try adding a little wasabi to the spicy mayo for an extra kick!
Storing and Reheating Tips
If you happen to have any leftover crispy rice salmon (which is rare in my house!), here’s how to store it:
Room Temperature:
- I wouldn’t recommend leaving it at room temperature for more than 2 hours, as the salmon can spoil quickly.
Refrigerator Storage:
- Store the crispy rice and salmon separately in airtight containers in the refrigerator for up to 24 hours. This will prevent the rice from getting soggy.
- The spicy mayo can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions:
- I don’t recommend freezing crispy rice salmon, as the texture of the rice and salmon can change after thawing.
Reheating:
- To reheat the crispy rice, preheat your oven to 350°F (175°C) and bake for 5-10 minutes, or until heated through. You can also reheat it in a skillet over medium heat.
- The salmon can be reheated in the oven or in a skillet, but be careful not to overcook it.
Honestly, I think it’s best eaten fresh, so try to make just enough for one serving. But if you do have leftovers, they’re still pretty darn good the next day!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for crispy rice salmon! I truly hope you give it a try. It’s such a fun and flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a unique appetizer to impress your guests, this recipe is sure to be a hit. And if you’re loving these sorts of fun, deconstructed dishes, you should definitely check out my poke Bowl Recipe too! I can’t wait to hear how yours turns out! Let me know in the comments below if you give it a try, and be sure to share your own variations! Happy cooking!
Crispy Rice Salmon
Ingredients
Main Ingredients
- 2 fillet Salmon fillet
- 1 cup Sushi rice
- 1 tablespoon Soy sauce
- 0.5 tablespoon Sesame oil
Instructions
Preparation Steps
- Cook the sushi rice according to package directions.
- Season salmon with salt and pepper.
- Heat sesame oil in a pan. Pan-fry salmon for 3-4 minutes per side until cooked through.
- Serve salmon on top of the cooked rice and drizzle with soy sauce.
