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Siri's Crispy Rice with Spicy Salmon

COOK TIME
10 mins
PREP TIME
20 mins
RATE THIS RECIPE
(13)
COOK TIME
10 mins
PREP TIME
20 mins
RATE THIS RECIPE
(13)

Ingredients

  • 2 cups cooked sushi rice
  • 8 ounces sushi-grade salmon
  • 2 tablespoons mayo
  • 1-2 teaspoons Sriracha (depending on heat preference)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • canola or peanut oil
  • 1 large avocado, sliced into thin strips
  • black or white sesame seeds for garnish (optional)
  • Chef notes

    We love sushi! We typically go out or order it in, but it's a lot of fun to make your own. This is always a staple appetizer at restaurants and will be an impressive homemade hit at your next gathering.

    Technique tip: Using cooked sushi rice helps ensure you have crispy rice cakes that won't fall apart.

    Swap option: You can always use sushi-grade tuna instead of the salmon, or simply top your crispy rice with sliced avocado and jalapeño for a vegetarian version.

    Preparation

    1.

    Place rice into a square baking dish lined with plastic wrap. Place in the fridge for 1 hour or, ideally, overnight.

    2.

    Remove rice and place on a cutting board. Cut into 15 rectangles.

    3.

    Finely chop your salmon and place in a medium-sized bowl. Add mayo, Sriracha, soy sauce and sesame oil, and stir to combine.

    4.

    Coat a medium skillet with oil and heat over medium-high. Add rice in batches if necessary (you don't want them touching) and pan-fry for about 2 minutes per side, until golden.

    5.

    Remove onto platter and top with salmon mixture, sliced avocado and sesame seeds.