Crispy Salmon Sushi
This take on sushi features a crispy rice base topped with spicy-mayo salmon.
Equipment
- 1 Rice cooker
- 1 skillet
- 1 Stovetop
Ingredients
Sushi rice
- 1 1/2 C. sushi rice or 2 rice-cooker cups
- 4 tbsp rice wine vinegar
- 2 tbsp sugar
- 1 tsp kosher salt
- 1/4 C. cornstarch
- 2 C. peanut oil for frying
Spicy Salmon
- 6 oz salmon, sushi grade or sushi grade tuna
- 1/4 tsp sesame oil
- 1/2 tsp soy sauce
- 1 tbsp mayonnaise
- 1 tsp Sriracha add more to taste if desired
- 1 jalapeño thinly sliced
- 1 avocado (optional) thinly sliced
Instructions
Sushi Rice
- Rinse the raw rice several times in cool water or until the water is almost clear.
- Add the appropriate amount of water and cook according to your rice cooker's instructions.
- In a small bowl, combine the vinegar, sugar, and salt. Stir until dissolved.
- When the rice is finished cooking, add the vinegar mixture. Gently fold the vinegar into the rice being careful not to mash the rice. Initially, it will look like there's too much vinegar, but it will eventually get absorbed by the rice. Allow the rice to cool 10-15 minutes.
- Line a 9"x9" brownie pan with plastic wrap.
- Add the seasoned rice to the lined pan and gently press it into an even layer. Wrap the rice in plastic wrap so that it doesn't dry out. Allow to cool to room temperature, then refrigerate for several hours or place in the freezer for 1 hour.
- Unwrap the cooled rice and using a sharp knife, cut into 1"x2" bricks.
Frying
- In a heavy-bottomed skillet, heat the oil to 325˚F/163˚C.
- Lightly dust the rice bricks with cornstarch patting off any excess.
- Gently place the cornstarched rice bricks into oil and fry until golden on both sides.
- Drain on a rack.
Spicy Salmon
- Cut the salmon into 1/4" cubes.
- To the salmon, add the sesame oil, soy sauce, mayonnaise, and Sriracha. Mix well and refrigerate until ready to use.
Assembly
- If using, place a layer of avocado the crispy rice followed by a teaspoon of the spicy salmon and one slice of jalapeño. Serve immediately.
Notes
- After making this for the first time I decided it needed a touch of salt, so I’ve amended the recipe to include a 1/2 teaspoon of soy sauce.
Nutrition
Calories: 6500kcalCarbohydrates: 386gProtein: 63gFat: 527gSaturated Fat: 88gPolyunsaturated Fat: 167gMonounsaturated Fat: 245gTrans Fat: 0.03gCholesterol: 99mgSodium: 2810mgPotassium: 2146mgFiber: 24gSugar: 26gVitamin A: 510IUVitamin C: 43mgCalcium: 94mgIron: 9mg
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