Crispy Pan-Fried Rice Sushi with Sriracha Salmon
Crispy Pan-Fried Rice Sushi with Sriracha Salmon
Sushi Made with Crispy Pan-Fried Rice: Sriracha Salmon Sushi
Sushi made with crispy pan-fried rice! A unique sushi created by topping pan-fried rice with marinated salmon using Sriracha sauce.
Sushi Rice- 1.5 cups cooked rice
- 1 Tbsp rice vinegar
- 0.5 Tbsp sugar
- 2-3 pinches salt
- Vegetable oil, for frying
- Chopped green onions, for garnish
Sriracha Mayo Salmon- 250g salmon
- 0.5 Tbsp flying fish roe (tobiko)
- 3 Tbsp mayonnaise
- 1 Tbsp Sriracha sauce
- 0.5 Tbsp sugar
- 2-3 pinches salt
- 1 Tbsp sesame oil
- 250g salmon
- 0.5 Tbsp flying fish roe (tobiko)
- 3 Tbsp mayonnaise
- 1 Tbsp Sriracha sauce
- 0.5 Tbsp sugar
- 2-3 pinches salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the sushi rice. In a bowl of warm cooked rice (about 1.5 cups), add 1 tablespoon of rice vinegar, 0.5 tablespoon of sugar, and 2-3 pinches of salt. Gently mix with a spatula, being careful not to mash the rice grains. It’s important to stir until the sugar and salt are dissolved.
Step 2
Transfer the seasoned rice into a square container or dish that’s easy to shape. Press the rice down evenly. Cover with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the rice to firm up. This step helps the rice hold its shape when cut and fried later.
Step 3
Prepare the toppings. Finely chop the green onions for garnish. Cut the fresh salmon (about 250g) into small cubes, slightly smaller than bite-sized. If the pieces are too small, they might lose their texture.
Step 4
Now, let’s make the Sriracha Mayo Salmon mixture. In a bowl, combine the cubed salmon, 0.5 tablespoon of flying fish roe (tobiko), 3 tablespoons of mayonnaise, 1 tablespoon of Sriracha sauce, 0.5 tablespoon of sugar, 2-3 pinches of salt, and 1 tablespoon of sesame oil. Gently mix everything together, being careful not to break down the salmon pieces, until well combined.
Step 5
Remove the firmed rice from the refrigerator and cut it into desired portions. I’ve cut mine into rectangular shapes. Heat a frying pan over medium heat with a generous amount of vegetable oil. Place the cut rice portions into the hot pan and fry both sides until golden brown and crispy. Achieving a nice crisp on the rice surface is key to this recipe!
Step 6
Once the pan-fried rice has cooled slightly, generously top each piece with the prepared Sriracha Mayo Salmon mixture. Sprinkle the chopped green onions over the salmon as a final garnish. Your Sriracha Salmon Crispy Sushi is now ready to be enjoyed! It’s best served warm.
