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

Cook Mode Prevent your screen from going dark

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