A delightful dish featuring perfectly crispy rice topped with savory salmon, a combination of textures and flavors that's both elegant and easy to make.
1poundsalmon filletskin on or off, cut into 4 portions
1tablespoonsoy sauce
0.5teaspoonsesame oil
2tablespoonsvegetable oilfor frying
Optional Toppings
1srirachafor drizzling
0.5teaspoonsesame seedstoasted, for garnish
0.25cupavocadodiced, for garnish
0.25cupcucumberdiced, for garnish
Instructions
Preparation Steps
Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 cups of water according to package directions.
While the rice is cooking, whisk together the rice vinegar, sugar, and salt in a small bowl. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool slightly.
In another small bowl, combine the soy sauce and sesame oil. Pat the salmon portions dry with paper towels and brush them with the soy sauce mixture.
Heat the vegetable oil in a non-stick skillet over medium-high heat. Carefully place the salmon portions, skin-side down if applicable, into the hot oil. Sear for about 3-4 minutes per side, until cooked through and nicely browned. Remove from skillet and set aside.
Shape the cooled sushi rice into small, firm patties or rectangles (about 2 inches wide and 1 inch thick).
In the same skillet used for the salmon (add a little more oil if needed), fry the rice patties over medium-high heat for about 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
To assemble, place a crispy rice patty on each serving plate. Top each rice patty with a salmon portion.
Garnish with sriracha, toasted sesame seeds, diced avocado, and cucumber, if desired. Serve immediately.
Notes
For an extra crispy rice, you can press the rice patties slightly before frying them. Ensure the salmon is cooked to your preferred doneness.