Spicy salmon crispy rice has taken the Tiktok world by storm. A recipe originally inspired by Nobu, with a Gen-Z twist. Taking leftover rice and transforming it into a modernised sushi dish.
This week at Superette we are taking inspiration from Tiktok, and recreating this Spicy Salmon Crispy Rice. Yum.
- 2½ cups cooked sushi rice (start with 1 ¼ cup dry)
- ½ teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Oil, for frying
- 200g sushi-grade salmon (or ahi tuna)
- 2 tablespoons mayonnaise
- 2 tablespoons sliced scallions
- 2 teaspoons lime juice
- 1-2 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon wasabi paste
- 1 large avocado, mashed in a bowl
- 1 sliced jalapeño +
- Sushi ginger, to taste
- Toasted sesame seeds, for serving
Add the cooked rice to a glass bowl. Combine the salt, rice vinegar, and sugar in a microwave-safe bowl and zap until hot. Stir to dissolve the sugar and salt. Pour the rice vinegar over the rice and combine it with a rice paddle until absorbed. Line a 9×5 baking pan with plastic wrap. Add the rice to the baking dish and spray a rice paddle with cooking spray. Press the rice paddle down on the rice to create an even layer. Cover and allow the rice to cool for at least one hour in the fridge or ideally, overnight.
Cut the rice into 15 equal pieces. Wet the knife to help with cuts. Heat the oil in a large nonstick frying pan. Add as many rectangles that fit in the frying pan without overcrowding and fry for 3-4 minutes per side or until golden. Remove rice to a plate lined with a paper towel.
Chop the salmon on a cutting board with a sharp knife into small pieces. Add it to a medium bowl along with mayonnaise, lime juice, 1 tablespoon sriracha, toasted sesame oil, and scallions. Taste and adjust with additional sriracha if desired. Cover and refrigerate until ready to use.
In a bowl, mash together the avocado, wasabi paste, and a pinch of salt. Add a dollop of mashed avocado to each rice cake. Top with a heaping tablespoon of salmon. Lay on a sliced jalapeño or sprinkle with toasted sesame seeds and serve with sushi ginger.