Crispy Rice Salmon

You have to try this Crispy Rice Salmon, inspired by the famous dish at Nobu!

It’s crunchy, salty and a little sweet, and super addictive! The perfect delicious appetizer or side for dinner.

To make your green onion garnish into curls, slice into thin strips then soak in ice water for 5 minutes.

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Time: 10 minutes | Bake Time: 15 minutes | Total Time: 25 minutes

Serves: 1-2

Ingredients

Crispy Rice

• 2 cups sushi rice or jasmine rice or white short grain rice
• 1 tbsp rice vinegar (I use brown rice vinegar, it’s a little healthier)
• 1 tsp sugar
• 1 tsp sesame oil (or olive oil)
• salt to taste

Spicy Salmon Mixture

• 170g/6oz sushi grade salmon
• 1 tbsp Japanese mayo (I use Kewpie mayo)
• 1 tbsp Sriracha (or hot sauce)
• 1 tsp sesame oil (or olive oil)
• 1 tsp soy sauce or tamari for gluten-free
• Handful of green onions/scallions
• Optional mix-in: 1 tbsp sesame seeds, toasted
• Optional garnishes: sesame seeds, green onion, nori, jalapeños

Method

1. Cook your rice according to packet directions. Stir through rice vinegar, sugar, sesame oil & salt. Press into a lined loaf pan or cake tin, patting firmly with a spoon. Set it aside to let it cool and firm up, best done in the fridge (at least 30 minutes or overnight).
2. In a bowl, add your salmon and seasonings for the salmon and mix until combined. Set aside.
3. Once rice is firm, cut it into your desired shape – slice into rectangles or use cookie cutters for circles. Lightly coat with oil spray and airfry at 200C/400f for 12-15 minutes OR shallow fry with neutral flavoured oil in a pan until crispy, about 5 minutes each side. Once golden brown and crisp, top it off with your salmon mixture and garnishes.

Tip

OPTIONAL: Spread a layer of smashed avocado on the rice before adding salmon.