This post may contain affiliate links. Please read our disclosure policy.
Spicy Salmon Crispy Rice… This was a collaboration with my friend, Chef Alan Ancheta. We had a lot of fun developing this recipe and it was delicious! You can check out my socials and catch out video having an absolute blast.
But also, if you me, you know that know that I am obsessed with crispy rice. It is obviously inspired by Nobu. Their tuna crispy rice is my go to order. One of my favorite things about it is that it is so versatile, you can pretty much top it with your favorite fish or proteins and play around with different toppings. This one is one of my favorite ones to date. If you love this recipe, be sure to check out some of my other crispy rice recipes that are linked below.
Why You’ll Love Spicy Salmon Crispy Rice
This recipe is absolutely amazing. The crunch of the rice and the chili oil elevate this recipe and takes it to a whole new level. What’s fun about this recipe is that you can adjust it to your liking, you can top the crispy rice with pretty much anything your heart desires.
Substitutions
You can substitute the salmon for your favorite protein, such as tuna or steak tartare. That’s why I love crispy rice, because of how versatile it is. You can also adjust the amount of chili oil to your preference.
Spicy Salmon Crispy Rice
Ingredients
- 8 oz sushi grade salmon, chopped pretty small
- 1/4 c japanese mayo
- 2-3 tbsp chili oil, we used Anchefta
- 3 tbsp japanese mayo
- 1/4 cup scallions
- 1 tsp yuzu
- 1.5 tsp tamari
- 1 tsp sesame oil
- 1.5 tbsp + 1/2 tsp cane sugar
- 1.5 cup calrose or sushi rice, I cooked mine on a rice cooker, so followed those directions
- 3 tbsp rice vinegar
- Pinch of salt
- Sesame seeds
- Serranos
Directions
- Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar
- Press into a large mold or a couple smaller ones for about 3/4-1 inch thickness. Press in real well and let sit in the freezer for 1 hr 30 min-2 hrs
- Mix the salmon, mayo, chili oil, tamari, sesame oil and yuzu. Mix well. Let sit in fridge for 15 minutes
- Cut the rice into squares
- Add some avocado oil to a pan (about 1/2 inch) and preheat on high for 2.5 min. Lower to medium and fry the rice until golden, about 10 min total. Do not be messing with them. Yields about 12 squares
- Pipe the salmon onto the rice, top with serrano and serve with tamari + lemon
Nutrition information is automatically calculated, so should only be used as an approximation.
