Crispy Rice with Spicy Cooked Salmon
Crispy Rice with Spicy Cooked Salmon combine great flavor and texture to make the perfect appetizer! These delicious crunchy rice bites feature U.S.-grown short grain rice and comes to us from our friend Gal Shua-Haim, RD of Something Nutritious.
Serving Size4-6 rice bites
Prep Time30 min
Cook Time15 min
Total Time45 min
- 1 cup U.S-grown short grain rice or sushi rice
- 1¼ cups water
- 2 tablespoons rice vinegar
- ½ teaspoon salt
- Optional: 1 tablespoon granulated sugar
- Avocado oil for frying
- 1/4 cup coconut aminos or low-sodium soy sauce, to flavor the rice
- 2 salmon fillets, about 4 oz each (skin removed)
- 2 tablespoons coconut aminos
- Salt & pepper
- 1 tablespoon olive oil
- 2 tablespoons mayo of choice
- 2 teaspoons sriracha
- 1 teaspoons sesame oil
- 1 teaspoon lemon juice
- 1 jalapeno, thinly sliced
- Sesame seeds
Crispy Sushi Rice
- Pour the rice into a pot with the 1¼ cups of water and cover the pot. Bring it to a boil, then reduce the flame to low and let the rice simmer for about 20 minutes, until all water is absorbed. Remove the pot from the heat and let it sit for 10 minutes.
- After 10 minutes, fluff it with a fork, and mix in the salt and rice vinegar. You can add in the sugar if desired.
- Let the rice cool completely before pan frying, otherwise it will be hard to work with. I like to transfer it to a bowl and let it sit in the fridge while I cook the salmon and prepare the toppings.
- Once the rice is cool, heat a deep pan with 1/4 cup of avocado oil on low heat. While the pan heats, start scooping out about 1½ tablespoons of the rice mixture and shaping them into flat circles. I like laying them onto a cutting board in batches so that they’re ready to fry.
- Pour 1/4 cup of coconut aminos into a cup, and dip your fingers into the coconut aminos, then dab it onto the rice before frying. Make sure not to pour too much, just a small amount for flavor.
- Raise the heat to medium/low, and place a few of the rice pieces in the oil. Cook for about 3-4 minutes on one side, then flip for additional 2-3 minutes. Transfer them onto a plate lined with a paper towel while you prepare the rest of the rice. Repeat until all rice is cooked, it should make about 24 bites.
- Prepare your spicy mayo by whisking together the mayo, sriracha, sesame oil and lemon juice. Mix until smooth.
Cooked Spicy Salmon
- Season your salmon fillet with salt & pepper, then rub the tops with coconut aminos. Heat a skillet with olive oil on medium low heat, then cook the salmon on one side for about 5-7 minutes, and flip onto the other side for additional 5-6 minutes. Once cooked through, remove from fire and mash it with a fork in a large bowl. Pour your spicy mayo into the bowl and mix well. You’ll top your crispy rice with this spicy salmon mixture.
Cooked Crispy Salmon
- Season your salmon fillet with salt & pepper, then rub the tops with coconut aminos. Heat a skillet with olive oil on medium low heat, then cook the salmon on one side for about 5-7 minutes, and flip onto the other side for additional 5. Using a fork, flake the salmon directly in the pan so that the pieces can get crispy. Let them cook for 2-3 additional minutes after flaking them. You’ll be adding the pieces directly to the crispy rice, and topping it with spicy mayo.
Raw Spicy Salmon
- For a raw fish version, you’ll need about 1 cup of sushi-grade fish (salmon or tuna work well). Chop it up until its fine, and mix it together with the spicy mayo mixture.
Once your rice is ready, serve fresh and top it with mashed avocado, fish, thinly sliced jalapeno, and sesame seeds.
Recipe NotesThere are three options for the salmon preparation. If preparing raw salmon, make sure its “sushi-grade”
The rice can be made 48 hours in advance, refrigerated, and fried when ready