Description
Salmon Crispy Rice is a delightful dish that perfectly balances the rich, buttery flavor of fresh salmon with the satisfying crunch of crispy sushi rice. Topped with creamy avocado and a zesty Sriracha-soy sauce, this dish transforms any meal into a special occasion. Ideal for gatherings or a cozy night in, this simple yet impressive recipe is a must-try for home cooks looking to elevate their culinary skills.
Ingredients
Scale
- 1 cup sushi rice
- 1 salmon fillet (6 oz)
- 1 ripe avocado
- 2 green onions, finely chopped
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Sriracha
- Oil for frying (as needed)
- Salt and pepper to taste
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions and mix in rice vinegar once cooked. Let cool.
- Season salmon fillet with salt and pepper. In a non-stick skillet, cook skin-side down for 5 minutes; flip and cook for another 3 minutes until done. Remove from heat.
- In the same skillet, add oil if necessary, then spread cooled sushi rice evenly and fry on medium-high heat for about 4 minutes until crispy.
- Flip crispy rice onto a serving platter and flake salmon over the top.
- Slice avocado and arrange over the salmon; sprinkle with green onions.
- In a bowl, mix soy sauce and Sriracha to taste; drizzle over the assembled dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 460
- Sugar: 1g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg