World Kitchen
Crispy Rice with Salmon and Spicy Mayo
This crispy rice with salmon is an incredibly popular sushi-fusion restaurant hit that is easy to replicate at home. The foundation consists of uniform baked rice squares that achieve a golden, beautifully crunchy crust on the outside while keeping a delicate softness inside. Tender lightly salted salmon is layered on top of the warm rice, creating a perfect textural contrast. The dish is completed with a savory, coating spicy mayo sauce, whose creamy texture balances the gentle heat and aromatics of Asian seasonings. This dish works flawlessly as an original appetizer or a light, modern standalone dinner.
Dishday
Recipe overview
- Total time
- 45 min
- Prep
- 25 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 490 kcal
- Protein
- 19 g
- Fat
- 24 g
- Carbs
- 48 g
- Fiber
- 1 g
Step by step
Method
- 01
Rinse the sushi rice until the water runs clear, cook accordi…
Rinse the sushi rice until the water runs clear, cook according to instructions, then gently mix in warmed rice vinegar, sugar, and a pinch of salt. Transfer the warm rice into a plastic-lined rectangular mold, press down firmly to a thickness of 1.5-2 cm, and refrigerate for at least 2 hours until completely firm.
- 02
Remove the chilled rice block from the mold and slice it with…
Remove the chilled rice block from the mold and slice it with a sharp, damp knife into uniform 4 cm squares. A wet blade ensures clean cuts without sticking.
- 03
Preheat the oven to 220°C (convection or grill mode)
Preheat the oven to 220°C (convection or grill mode). Place the rice squares on a parchment-lined baking sheet, lightly brush each with sesame oil, and bake for 15-20 minutes until the surface is distinctly golden and firm to the touch.
- 04
While the rice is baking, finely dice the salmon into a tarta…
While the rice is baking, finely dice the salmon into a tartare-like texture. In a separate bowl, mix the mayonnaise, sriracha, and soy sauce until a smooth, uniform orange color is formed. Toss the fish with half of the sauce and finely chopped green onions.
- 05
Let the baked rice squares cool for just a couple of minutes…
Let the baked rice squares cool for just a couple of minutes to maximize their crispiness. Top each square with a neat mound of the seasoned salmon, drizzle with the remaining spicy mayo, and serve immediately.
Dishday
Useful advice
Cooking tip
To ensure the rice holds its shape perfectly and doesn't fall apart when sliced, be sure to use short-grain sushi rice and press it down firmly into the mold before chilling.
How to serve
Arrange the crispy squares on a flat platter, garnishing the top with thin slices of jalapeño pepper or chives for freshness and contrast.
How to store
It's best to store the baked rice and diced fish separately. Assemble the appetizer immediately before serving, otherwise, the rice will lose its crunch.
Note
Brush the rice with sesame oil before baking—it gives the squares a phenomenal, deep nutty aroma.
