Salmon Crispy Rice

In recent years, sushi-inspired dishes have taken the culinary world by storm, captivating food lovers with their unique blends of flavors and textures. Among these delightful creations, Salmon Crispy Rice stands out as a true masterpiece. This dish marries the freshness of sushi with the satisfying crunch of crispy fried rice cakes, creating a sensational experience for your taste buds.

Savor the deliciousness of Salmon Crispy Rice, a delightful fusion of textures and flavors! This easy recipe combines perfectly seasoned sushi rice with golden-brown crispy rice cakes topped with fresh sushi-grade salmon, creamy avocado, and vibrant garnishes. Ready in just one hour, it's the perfect dish for sushi lovers looking to impress. Perfect for parties or a special dinner, your taste buds are in for a treat!

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Ingredients

2 cups sushi rice

2 ½ cups water

1 teaspoon salt

2 tablespoons rice vinegar

1 tablespoon sugar

1 pound sushi-grade salmon, thinly sliced

1 avocado, sliced

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon wasabi (optional)

2 green onions, finely sliced

1 tablespoon black sesame seeds

Nori sheets, cut into strips, for garnish

Microgreens or cilantro, for garnish

Vegetable oil, for frying

Instructions

Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for 10 more minutes.

Season the Rice: In a small bowl, mix the rice vinegar and sugar until the sugar dissolves. Once the rice is cooled slightly, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool completely.

Form the Rice Cakes: Once the rice is cool, wet your hands to prevent sticking. Take small portions of rice (about 1/4 cup each) and press them firmly into rectangular cakes, about 3/4 inch thick.

Fry the Rice Cakes: Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the rice cakes, being cautious not to overcrowd the pan. Fry for about 3-4 minutes on each side until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Prepare the Salmon Topping: In a bowl, mix the sliced salmon with soy sauce and sesame oil. If desired, add wasabi for a hint of spice.

Assemble the Dish: Place a crispy rice cake on a serving platter. Top each cake with a slice of marinated salmon and a slice of avocado. Sprinkle with sliced green onions and black sesame seeds.

Garnish and Serve: Add strips of nori and a few microgreens or cilantro on top for garnish. Serve immediately and enjoy the delightful crunch and fresh flavors!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6