Description
Experience a delightful fusion of flavors with this Salmon Crispy Rice, featuring a crunchy rice base topped with succulent salmon, perfect for any occasion.
Ingredients
Scale
- 1 cup short-grain sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Fresh salmon fillets (4 pieces)
- Ripe avocado (1)
- Soy sauce (to taste)
- Toasted sesame seeds (for garnish)
- Sriracha sauce (optional)
Instructions
- 1. Rinse sushi rice under cold water until clear; cook according to package instructions.
- 2. In a bowl, mix rice vinegar, sugar, and salt; pour over warm rice and stir gently.
- 3. Heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper; cook skin-side down for 3-4 minutes until crispy.
- 4. Slice salmon into bite-sized pieces. Press seasoned rice into serving molds or bowls.
- 5. Top each portion with sliced avocado and salmon. Drizzle with soy sauce or sriracha, then sprinkle with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 60mg
Keywords: - For variations, swap salmon for tuna or shrimp and try adding spicy mayo for extra flavor. - Ensure the fried rice cools before serving to maintain its crunchiness.