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Spicy Salmon Crispy Rice Recipe
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Spicy Salmon Crispy Rice

Servings 2 people

Ingredients

  • 200 g sashimi-grade salmon chopped into small cubes
  • 1 tbsp Japanese mayonnaise
  • 1 tsp ABC chili sauce or chili sauce of your choice
  • 2 medium shiso or perilla leaves optional, finely chopped
  • 1/4 tsp sesame oil
  • 1 tsp lemon juice
  • 2 cups cooked white rice
  • Japanese mayonnaise for topping
  • masago for topping
  • shiso or perilla leaves chopped, for topping
  • green onions chopped, for topping

Instructions

  • In a cling wrap covered baking dish or baking pan, spread the cooked white rice evenly to get a flat, uniform surface. Make sure to use a baking dish or baking pan that will get you a thickness of no more than 3 cm of rice when you spread the rice in. Let cool in the fridge for at least 2 hours.
  • To make the spicy salmon mix, combine the salmon, Japanese mayonnaise, chili sauce, shiso leaves, sesame oil and lemon juice and mix well. Set aside in the refrigerator.
  • Gently pull the molded rice out of the dish and cut into rectangular shape bite-sized pieces. It should yield about 12 to 16 pieces, depending on the thickness and size of each piece.
  • Heat vegetable or canola oil in a pan over medium high heat. Make sure to have enough oil in the pan to shallow fry the rice pieces, about 1/2 cm depth of oil. Shallow fry the larger surface side rice pieces for about 1.5 to 2 minutes on one side, then flip and fry for another 1.5 to 2 minutes or until the bottom and top sides are crispy and lightly golden. Remove from heat and let rest on drying rack to drain off excess oil. Season with some salt to taste while the rice pieces are still hot.
  • Top each fried rice piece with about 1 heaping tbsp of the spicy salmon mixture, distributing evenly to have about the same amount of salmon topping for each fried rice piece. Garnish with more Japanese mayonnaise, chopped shiso leaves, masago, and chopped green onions.