Crispy Salmon Rice

Name: Crispy Salmon Rice
Prep time: 20 min
Cook time: 35 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 piece sushi grade salmon; 1 tbsp toasted sesame seeds; 0.25 tsp sesame oil; 0.25 tsp soy sauce; 1 tbsp sriracha; 1 tbsp mayo; 1 cup sushi rice; 1 piece jalapeño

20 mins prepServes 2

Take a filet of sushi grade salmon and finely chop it up. In a bowl mix with toasted sesame seeds, a very small touch of sesame oil, about 1/4 tsp of soy sauce and sriracha and mayo to taste. Cook sushi rice according to package directions and then pack into a Saran wrapped square tub and pack it down until it is about an inch thick then freeze for a few hours. Slice up a jalapeño thinly. Chop rice in small squares and fry at 375 until golden brown. Top with salmon mixture and jalapeño. Enjoy!

2 servings

Checkout experience

Shop ingredients

Instructions

Finely chop a filet of sushi grade salmon. In a bowl, mix the chopped salmon with toasted sesame seeds, a very small touch of sesame oil, about 1/4 tsp of soy sauce, and sriracha and mayo to taste. Cook sushi rice according to package directions. Pack the cooked sushi rice into a Saran wrapped square tub, pressing it down until it is about an inch thick. Freeze for a few hours. Thinly slice a jalapeño. Once the rice is frozen, chop it into small squares. Fry the rice squares at 375°F (190°C) until golden brown. Top the crispy rice squares with the salmon mixture and sliced jalapeño. Enjoy!

View original recipe

Crispy Salmon Rice

What you need

Instructions

More recipes

Honey Sriracha Chicken Wings

Hot Honey Surf n’ Turf Burger

Hot Honey Butter Fried Chicken Sandwiches

Pretzel Burger

Hot Honey Salmon Rice Bowl

Rotisserie Chicken Enchilada Soup

Lasagna Soup

Steak Sandwich

Breakfast Burger

Spicy Double Bacon Cheeseburger

Mushroom and Onion Swiss Burger

Chocolate Peanut Butter Banana Pancakes