Go Back
CookjngMama - Seared Salmon Crispy Rice
Kendyll Niquole

Seared Salmon Crispy Rice

These seared salmon crispy rice bites feature golden fried sushi rice topped with spicy mayo, torched sushi-grade salmon, sticky ponzu sauce, green onion, and chili crisp oil. Crispy, creamy, savory, and slightly spicy, they deliver restaurant-style flavor in every bite.
Print Recipe Pin Recipe
Servings: 4
Course: Appetizer
Cuisine: Japanese
Ingredients Method Video

Ingredients
  

Ingredients:
  • 1 lb sushi grade salmon
  • 2 cups cooked sushi rice I prefer Bibigo Cooked Sticky White Rice
  • 1 tbsp chili crisp crunch oil I prefer my homemade Chili Crisp Crunch Oil
  • rice seasoning see ingredients below
  • sticky ponzu sauce see ingredients below
  • spicy mayo see ingredients below
  • 1 bunch green onion for garnish
  • vegetable oil for frying
Rice Seasoning Ingredients:
  • 4 tsp rice vinegar
  • 3 tsp sugar
  • 1/4 tsp salt
Sticky Ponzu Sauce Ingredients:
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1/2 juice fresh orange
  • 1/2 juice fresh lemon
  • 2 tbsp hot honey
  • slurry mixture 1 tbsp cornstarch + 1 tbsp water
Spicy Mayo Ingredients:
  • 1/4 cup kewpie mayo
  • 1/2 tbsp sriracha
  • 1 tsp Gochujang
  • 1 tsp soy sauce
  • 1 tsp hot honey

Method
 

Season the sushi rice
  1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
  2. Pour over 2 cups of cooked sushi rice and gently fold to combine.
Shape and chill the rice
  1. Line a dish or tray with plastic wrap.
  2. Press the rice firmly into the dish in an even layer about ½-inch thick.
  3. Freeze for about 1 hour until firm.
Make the spicy mayo
  1. Whisk together kewpie mayo, sriracha, gochujang, soy sauce, and hot honey until smooth. Set aside.
Make the sticky ponzu sauce
  1. Add soy sauce, mirin, orange juice, lemon juice, and hot honey to a small saucepan.
  2. Simmer over medium-low heat until slightly bubbling.
  3. Add slurry mixture and whisk until thickened and glossy.
  4. Remove from heat and set aside.
Cut and fry the rice
  1. Remove the rice from the freezer and cut into small rectangles.
  2. Heat vegetable oil to 350°F and fry the rice pieces until golden brown and crispy.
  3. Drain on paper towels.
Prep the salmon
  1. Slice sushi-grade salmon into pieces similar in size and shape to the crispy rice.
Assemble
  1. Top each crispy rice piece with a small dollop of spicy mayo, followed by salmon.
Torch and finish
  1. Lightly sear the salmon with a kitchen torch.
  2. Top with sticky ponzu sauce, curly green onion, and chili crisp crunch oil.
Serve
  1. Serve immediately while the rice is still warm and crispy.