Crunchy Spicy Salmon Recipe

Prepare marinade

In a medium bowl, whisk together gochujang (or sriracha), soy sauce, mirin, sesame oil, honey, lime juice, minced garlic and grated ginger until smooth.

Marinate salmon

Cut salmon into 1/2–3/4-inch thick cubes or into fillet portions depending on presentation. Place salmon in the bowl with the marinade, toss gently to coat and let sit for 10–20 minutes at room temperature (or up to 30 minutes in the refrigerator).

Sear or broil salmon

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat until shimmering. Remove excess marinade from the salmon (reserve sauce). Sear salmon pieces 1–2 minutes per side until just cooked through and slightly caramelized (internal temp ~125–130°F / 52–55°C for medium). Alternatively, broil on high for 4–6 minutes, turning once. Transfer to a plate and let rest 2 minutes.

Prep cucumber

Thinly slice the cucumber into rounds or matchsticks. Place in a bowl.

Quick pickle

Stir together rice vinegar, sugar and 1/4 teaspoon salt until dissolved. Toss cucumber with the pickling liquid and let sit for 5–10 minutes to crisp-pickle. Drain excess liquid before plating. Toss sliced scallions and toasted sesame seeds with the cucumber or reserve for garnish.

Make crunch batter

In a small bowl, combine 1 tablespoon tempura mix (or 1 tablespoon all-purpose flour) with 1 teaspoon cornstarch. Add 3 tablespoons ice-cold sparkling water and stir quickly — the batter should be lumpy and thin. If using, fold in panko breadcrumbs for extra texture.

Fry crunch

Heat about 1 cup vegetable oil in a small saucepan to 350°F (175°C) or until a drop of batter sizzles. Working quickly, spoon small droplets or thin ribbons of batter into the hot oil. Fry until golden and crispy, about 20–45 seconds. Use a slotted spoon to transfer tempura crunch to paper towels to drain and cool. Break into bite-sized clusters.

Make spicy mayo

Whisk together mayonnaise, sriracha, soy sauce and lime juice until smooth. Taste and adjust heat or seasoning. Transfer to a squeeze bottle or small bowl.

Finish sauce

If desired, warm eel sauce or sweet soy glaze and lightly drizzle over finished dish for extra sweetness and shine.

Cook rice

Rinse the sushi rice until water runs clear. Combine rice and 1 cup water in a saucepan, bring to a boil, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

Fluff rice with a fork and gently fold in 1 teaspoon rice vinegar and 1/4 teaspoon salt. Keep warm until plating.

If serving as a bowl: spoon warm seasoned rice into bowls. Top with pickled cucumber, seared spicy salmon pieces, and scatter tempura crunch over the top.

Drizzle spicy mayo and optional eel sauce over the salmon and crunch. Garnish with sliced scallions, toasted sesame seeds and lime wedges. Serve immediately so the crunch stays crisp.