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Crispy Rice Salmon

A flavorful and forgiving recipe featuring crispy rice cakes topped with creamy avocado and spicy marinated salmon. Perfect for home cooks looking for comfort and satisfaction.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the rice cakes
  • 2 cups sushi rice Sticky and tender; follow package instructions for cooking.
  • 2 cups water Use the rice-to-water ratio on the package.
  • 1 tbsp salt Essential flavor enhancer.
  • oil for frying oil for frying Use a neutral oil with a high smoke point like vegetable or canola.
For the toppings
  • 1 large avocado Adds creaminess and pairs well with salmon.
  • 4 oz salmon Use fresh or sashimi-grade salmon.
  • 1 small jalapeño Add to taste; seeds can be removed for less heat.
  • 2 tbsp sriracha Used for marinating salmon and drizzled on top.
  • 1 tbsp sesame seeds Optional for texture and garnish.

Method
 

Cooking the Rice
  1. Cook sushi rice according to package instructions and let it cool completely.
Forming the Rice Cakes
  1. Once the rice has cooled, form it into compact cake shapes.
Frying the Rice Cakes
  1. Heat oil in a pan and fry the rice cakes until golden and crispy on both sides.
Preparing the Toppings
  1. Smash the avocado and season with salt.
  2. Prepare the salmon by marinating briefly in sriracha.
Assembly
  1. Top each crispy rice cake with a dollop of smashed avocado and a piece of spicy salmon.
  2. Garnish with a jalapeño slice, a dash of sriracha, and sprinkle sesame seeds on top.
  3. Serve immediately and enjoy!

Notes

Keep ingredients and steps simple for best results. Cool rice thoroughly before shaping. Serve warm for optimal texture.