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Siri Daly's Crispy Rice with Spicy Salmon

Cook Time:
10 mins
Prep Time:
20 mins
Yields:
15 pieces
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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.

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)

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.