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–+ servings

Salmon Crispy Rice

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.
Servings: 4 servings
By: Nadia Aidi
Prep 35 minutes
Cook 25 minutes
Freeze 2 hours
Total 3 hours

Equipment

  • rice cooker, Optional (But Recommended)
  • small bowl
  • 2 Baking Sheet 6½ X 9½
  • parchment paper
  • plastic wrap
  • medium bowl
  • knife
  • pan
  • piping bag, or a Ziploc bag with the corner cut off
  • torch

Ingredients 

Rice

  • 1 cup sushi rice
  • 1 ¾ cup water
  • 1 kombu strip, optional, but recommended
  • 1 pinch of salt
  • 1 tbsp cane sugar
  • 2 tbsp rice vinegar
  • 2 tbsp potato starch
  • avocado oil, for frying

Sauce

  • 1 lemon, juiced
  • ½ orange, juiced
  • 1 tbsp mirin
  • 1 scallion, chopped
  • 1 tsp ginger, freshly grated
  • 1 tbsp salsa macha, or chili crisp
  • 3 tbsp tamari, or soy sauce

Salmon Mixture

  • 10 oz salmon, sushi-grade
  • 3 tbsp Japanese mayo
  • 1 ½ Serranos, divided, ½ chopped and 1 whole sliced thin
  • 1 scallion, green part only, sliced
  • ½ tbsp sugar
  • 2 tbsp sriracha
  • 1 tsp tamari, or soy sauce
  • ½ tsp sesame oil

Instructions

Rice

  • Wash your rice well and then cook in a rice cooker with the water, kombu and pinch of salt.
  • In a small bowl, combine the sugar and rice vinegar well. Mix that and the potato starch into the cooked rice.
  • Place parchment paper onto a container and press in the rice, packing it down tightly.
  • Cover that with the plastic wrap and then place another baking sheet on top. Place that in freezer for about 2 hours. The idea is for it to be pretty hard but not frozen solid.

Sauce

  • Mix together the lemon juice, orange juice, mirin, scallion, ginger, salsa macha, and tamari. Cover and refrigerate till ready to serve.

Salmon Crispy Rice

  • When the rice is ready, chop the salmon really small and add to a bowl. Mix in the mayo, scallions, sugar, sriracha, tamari, sesame oil and ½ of a chopped Serrano.
  • Wetting your knife blade between cuts to ensure clean cuts, slice your rice into bite sized squares.
  • Preheat a pan with avocado oil, about 1¼ inch of oil. Once the wooden spoon bubbles it's ready.
  • Fry your rice squares, making sure they're far enough from each other so they don’t touch, on medium high for 9-11 minutes or until edges start to look pretty golden brown. Then, flip and cook for another 9 minutes or so.
  • Pipe the salmon mixture onto the rice and lightly torch. Top with an a Serrano slice and a drizzle of sauce. And that's it!

Nutrition

Calories: 449kcal, Carbohydrates: 51g, Protein: 20g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 43mg, Sodium: 1163mg, Potassium: 525mg, Fiber: 2g, Sugar: 8g, Vitamin A: 165IU, Vitamin C: 18mg, Calcium: 38mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info