Spicy Salmon Crispy Rice Recipe
Spicy salmon, jalapeño, wasabi aioli (2pc)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
SNACKS
Method
SNACKS
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine sushi rice and water in a medium saucepan and bring to a boil over medium-high heat.
- 2
Cook the Rice
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Allow to cool to room temperature.
- 4
Prepare the Salmon
Finely dice the fresh salmon fillet and transfer it to a bowl. Mix in soy sauce and sesame oil for flavor.
- 5
Make Wasabi Aioli
In another bowl, combine mayonnaise and wasabi paste until smooth. Adjust wasabi to taste.
- 6
Prepare Jalapeño
Slice the jalapeño pepper thinly, removing seeds if desired for less heat.
- 7
Form the Crispy Rice Base
Wet your hands to prevent sticking, take a small handful of the seasoned sushi rice, and form it into rectangular shapes about 2 inches long and 1 inch wide.
- 8
Fry the Crispy Rice
Heat a non-stick skillet over medium-high heat. Add oil if necessary and fry the rice pieces until golden and crispy on both sides, about 2-3 minutes per side.
- 9
Assemble the Dish
Top each crispy rice piece with the diced salmon, a slice of jalapeño, and a drizzle of wasabi aioli.
- 10
Garnish
Sprinkle with black sesame seeds and serve immediately.