Description
Crispy Rice Salmon is a delightful appetizer that combines the freshness of sushi-grade salmon with perfectly seasoned crispy rice.
Ingredients
Scale
- 1.5 cups dry short grain sushi rice
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 pound sushi-grade salmon
- 3 tablespoons Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- 1 teaspoon yuzu juice
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 cucumbers (halved and thinly sliced)
- 2 tablespoons toasted sesame seeds
- 4 stalks green onion (chopped)
Instructions
- Rinse the sushi rice until water runs clear. Cook in a saucepan with water, bringing to a boil before simmering for 18 minutes.
- Mix salt, rice vinegar, sugar, and sesame oil into the cooked rice. Let it cool.
- Cube the salmon and mix with Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil.
- Form small patties with the cooled rice and fry in oil until golden brown on both sides.
- Top each patty with the salmon mixture and serve garnished with cucumber slices and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 bites (90g)
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg