Recipes

Crispy Rice Salmon

Ingredients

  • 2 cups cooked Calrose rice
  • 1/2 pound fresh salmon
  • 1 tablespoon Japanese mayo
  • 1 tablespoon sriracha
  • 1 tablespoon furikake
  • 2 stalks green onion, finely chopped
  • Neutral frying oil
  • Kosher salt

Directions

  1. Cut salmon into small bite-sized pieces and place in a bowl. Add mayo, sriracha, furikake, and half the green onions. Mix well and refrigerate.
  2. Let freshly cooked rice cool slightly. Pack tightly into molds (cookie cutters work well) to form uniform shapes.
  3. Heat oil to 375°F in a pan. Shallow-fry molded rice until golden and crisp on both sides. Transfer to a wire rack and sprinkle with salt while hot.
  4. Top each crispy rice piece with a spoonful of salmon mixture. Garnish with remaining green onions and serve right away.