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–+ servings
Four crispy salmon sushi on lined up on a plate.

Crispy Salmon Sushi

This take on sushi features a crispy rice base topped with spicy-mayo salmon.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Appetizer
Cuisine American, Japanese
Servings 1
Calories 2478 kcal

Equipment

  • Rice cooker
  • skillet
  • stove top
US Customary - Metric

Ingredients
 
 

Sushi rice

  • 1½ C. sushi rice or 2 rice-cooker cups
  • 4 tbsp. rice wine vinegar
  • 2 tbsp. sugar
  • 1 tsp. Kosher salt
  • 1/4 C. cornstarch
  • 2 C. peanut oil for frying

Spicy Salmon

  • 6 oz sushi-grade salmon or sushi-grade tuna or smoked salmon
  • 1/4 tsp. sesame oil
  • 1/2 tsp. soy sauce
  • 1 tbsp. mayonnaise I like Kewpie mayo.
  • 1 tsp. Sriracha hot sauce add more if you like it spicier
  • 1 jalapeño thinly sliced
  • 1 avocado (optional) thinly sliced

Instructions
 

Sushi Rice

  • Rinse the raw rice several times in cool water or until the water is almost clear.
  • Add the appropriate amount of water and cook according to your rice cooker's instructions.
  • In a small bowl, combine the vinegar, sugar, and salt. Stir until dissolved.
  • When the rice is finished cooking, add the vinegar mixture. Gently fold the vinegar into the rice being careful not to mash the rice. Initially, it will look like there's too much vinegar, but it will eventually get absorbed by the rice. Allow the rice to cool 10-15 minutes.
  • Line a 9"x9" brownie pan with plastic wrap.
  • Add the seasoned rice to the lined pan and gently press it into an even layer. Wrap the rice in plastic wrap so that it doesn't dry out. Allow to cool to room temperature, then refrigerate for several hours or place in the freezer for 1 hour.
  • Unwrap the cooled rice and using a sharp knife, cut into 1"x2" bricks.

Frying

  • In a heavy-bottomed skillet, heat the oil to 325˚F/163˚C.
  • Lightly dust the rice bricks with cornstarch patting off any excess.
  • Gently place the cornstarched rice bricks into oil and fry until golden on both sides.
  • Drain on a rack.

Spicy Salmon

  • Cut the salmon into 1/4" cubes.
  • To the salmon, add the sesame oil, soy sauce, mayonnaise, and Sriracha. Mix well and refrigerate until ready to use.

Assembly

  • If using, place a layer of avocado the crispy rice followed by a teaspoon of the spicy salmon and one slice of jalapeño. Serve immediately.

Notes

  • After making this for the first time I decided it needed a touch of salt, so I've amended the recipe to include a 1/2 teaspoon of soy sauce. 

Nutrition

Calories: 2478kcalCarbohydrates: 395gProtein: 66gFat: 68gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gTrans Fat: 0.03gCholesterol: 91mgSodium: 3646mgPotassium: 1312mgFiber: 24gSugar: 35gVitamin A: 444IUVitamin C: 44mgCalcium: 73mgIron: 7mg
Keyword crispy, crispy rice, salmon, spicy salmon, sushi
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