Description
Dive into the delightful world of Salmon Crispy Rice, where crunchy textures meet buttery salmon in a vibrant dish that’s perfect for any occasion. This easy-to-make recipe combines savory flavors with visual appeal, making it an ideal appetizer or main course that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 cup sushi rice
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil (divided)
- 8 oz fresh wild-caught salmon fillets
- 2 tablespoons low-sodium soy sauce
- 2 green onions, sliced
- 1 ripe avocado, sliced
- 1 tablespoon toasted sesame seeds
- Optional: sriracha or spicy mayo for drizzling
Instructions
- Prepare the Sushi Rice: Rinse sushi rice under cold water until clear. Cook according to package instructions (approximately 20 minutes).
- Season the Rice: Transfer warm rice to a bowl and mix in rice vinegar. Allow it to cool slightly.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add seasoned salmon fillets skin-side down and cook for 4-5 minutes until crispy. Flip and cook for an additional minute.
- Form the Crispy Rice Base: In another skillet, heat the remaining olive oil over medium-high heat. Press cooled sushi rice into an even layer and cook until golden brown on the bottom (about 3-4 minutes). Carefully flip to brown the other side.
- Assemble the Dish: Slice cooked salmon into bite-sized pieces and place on crispy rice. Drizzle with soy sauce or spicy mayo, then garnish with sliced green onions, avocado slices, and toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 1g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg