Spicy Salmon Crispy Rice
Not only are crispy rice cakes delicious, but they are a versatile way to replace bread or crackers for a hybrid with Japanese cuisine. These cakes are multi-purpose, and can be used with a variety of combinations, toppings and ingredients. Make this in bulk, and you have a perfect bite sized appetizer for any party! The richness of the rice cake paired with the spiciness of the salmon is a sharp combo.
INGREDIENTS
Crispy Rice-
2 cups sushi rice
1 tsp salt
¼ cup sugar
1 tbsp mirin
½ cup rice vinegar
½ cup vegetable oil
¼ cup panko
Spicy Salmon-
8oz sushi grade salmon
1 tsp toasted sesame oil
1 tbsp chili oil
1 tbsp Sriracha
1 tbsp soy sauce
Wasabi Mayo-
1 tsp wasabi paste
4 tbsp mayo (Kewpie preferred)
Garnish-
Jalapeno, thin sliced & seeds removed
Quick pickled onion (recipe here)
MAKE THE SUSHI RICE CAKES
Place 2 cups of rice in a strainer, and rinse repeatedly for 10-15 minutes until the water runs clear. Place in a pot with 3 cups of water, and bring to a boil. Once the water is boiling, reduce the heat to low, cover, and leave for 20 minutes with the lid on. Be sure to not remove the lid at any point in this process, because the trapped steam is what cooks the rice! When the rice is soft and sticky and the water has evaporated, remove from heat and let cool.
In the meantime, pour ½ cup rice vinegar, 1 tsp salt, ¼ cup sugar and 1 tbsp mirin into a saucepan over medium heat, and cook until the salt and sugar have dissolved. Once the rice has cooled, pour in the vinegar mixture and stir together.
Line the inside of the baking pan with a layer of saran wrap. Spread a thin layer of panko on top of the saran wrap. Spoon all of cooked sushi rice on top of the panko, and evenly layer across the bottom of the pan. Cover the top of the rice with another thin layer of panko. Tightly cover the top of the rice with another piece saran wrap, and set in the refrigerator for 30+ minutes to allow the rice to form and stick together.
Remove the pan, and carefully flip it upside down on a flat surface. Your rice should be in a brick, the shape of your pan. Use a spatula or knife to cut the rice into 2”x 3” bite-sized rectangles.
Bring 4 tbsp of vegetable oil to a simmer over high heat, and carefully drop in the rice patties, using tongs or a spatula. Be careful, because the oil will splatter when hot! Cook the rice cakes for approx. 2 minutes, and flip to the other side to continue cooking for 2 more minutes. Remember that your rice is already cooked, and the goal is to flash fry the rice cakes so they are slightly crispy and golden brown. If any pieces of rice fall from the cake, remove them from the pan with your spatula and discard. Add more vegetable oil throughout this process as needed, and set the cakes on paper towels to cool after they are cooked.
MIX THE SPICY SALMON
Mince the salmon into small pieces and combine in a mixing bowl with the above ingredients. Lightly stir and cover in the refrigerator until ready for use. Top the crispy rice cakes with a light coat of the wasabi mayo, followed by a spoonful of spicy salmon mixture, and a jalapeno slice + pickled onion garnish.
