Spicy Salmon Crispy Rice
There is a reason this is my go-to recipe at Nobu and I can't get enough of these amazing Spicy Salmon Crispy Rice bites! There is something magical when you combine crunchy rice with spicy salmon and top it with a sweet eel sauce. Once you try this, you're going to be as addicted as I am!
Equipment
- rice cooker, optional (but recommended)
- baking sheet, 6½ x 9½
- plastic wrap
- cans, for weight
- 2 inch cookie cutter, or whatever size you prefer. 2 inch cookie cutter
- pan
Ingredients
Crispy Rice:
- 1 ¼ cup sushi rice, short grain
- 1 ⅔ cup water
- 2 tbsp rice vinegar
- ½ tbsp sugar
- 2 tbsp potato starch
- Pinch of salt
- Kombu strip, optional
Eel Sauce:
- ⅓ cup tamari
- ⅓ cup cane sugar
- ⅓ cup mirin
Spicy Tuna Bites:
- 10-12 oz sushi grade salmon
- 3 tbsp Japanese mayo
- 1 tbsp sriracha
- ½ tsp sugar
- 2 tbsp chives + more for topping
- 12-14 serrano or jalapeño slices
- 12-15 avocado triangles
- Avocado or olive oil for frying
Instructions
Rice
- Cook your rice in a rice cooker with the water, kombu and pinch of salt.
- Mix the sugar and rice vinegar well. Add it to the rice along with the potato starch and mix really well.
- Cover a container with plastic wrap and press the rice really well. You want it like ¼-½ inch thick depending on preference. Cover with the plastic wrap, place another container over it with some cans for weight. Refrigerate for 4-8 hours and then place in the freezer for 30 minutes.
Eel Sauce
- Add the mirin, tamari and sugar to a sauce pan and boil. Simmer for 5-7 minutes or until it coats the back of a spoon. Let cool.
Spicy Tuna Bites
- Chop your salmon really finely, almost like a paste. Add the japanese mayo, sriracha, chives, sesame oil, tamari and sugar. Mix.
- Cut your rice into rounds or squares. This yields between 12-16 depending on the size of your rounds. Mine was 2 inches.
- Cover your pan with about ½ inch of oil. Add your rice and fry until golden on both sides. Should be about 8-10 minutes.
- Pipe your salmon onto the rice, top with more chives, avocado, serrano and eel sauce.
Nutrition
Calories: 510kcal, Carbohydrates: 43g, Protein: 11g, Fat: 36g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Trans Fat: 0.01g, Cholesterol: 14mg, Sodium: 511mg, Potassium: 1139mg, Fiber: 14g, Sugar: 9g, Vitamin A: 350IU, Vitamin C: 21mg, Calcium: 34mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.