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Sometimes you just have to cook for you! My Spicy Salmon over Crispy Rice that kind of meal.
Jump to RecipeMy wife loves sushi but I guess you can say the purest kind – with the emphasis on the fish. I, too, really enjoy good sashimi and sushi rolls but I also love me some mayo. This sushi concept is all over Tik Tok and Instagram Reels. If you look at my Instagram reels feed you will see a lot of food, a bunch of dogs, some Steve Harvey (especially Wheel of Fortune) and some golf bloopers. I save a lot of food ideas but rarely seem to get to them. I finally got to this one.
There are two components to this recipe, the rice and the sushi. It could not be easier and is a super quick to assemble recipe. To get the best crispy rice, I recommend that you could the rice the day before. That way, the rice is spread on a tray, gets sticky and holds together better when you cut it for the crisping. The sushi is simply taking the cut salmon and mixing it with the sauce ingredients.
I had to do some searching to find a place that I good find, let alone buy, a really good grade of salmon. I found it at an Asian grocery store known as JOONG BAO MARKET. I cubed the salmon myself and prepared the sauce. Both of those steps combined took maybe 5 minutes. The rice was made in my rice steamer. Twenty to twenty five minutes later I had perfect rice. I spread it out on a tray to cook and marinated it in Mirin and rice wine vinegar. Put it in the fridge to set over night. Then, when I was ready to eat, I crisped it in a hot pan on both sides. To assemble, I took a good spoonful of the spicy salmon mixture and placed it on top of the crispy rice and topped it off with some quick pickled jalapenos.
Prepping the rice and salmon.
The spicy sauce ingredients.
The Spicy Salmon over Crispy Rice plated.
Spicy Salmon over Crispy Rice
Sometimes you just have to cook for you. My spicy salmon over crispy rice fed a need for me from a Instagram reel idea I had saved.
Ingredients
Sushi Rice
- 2 Cups Rice sushi preferred
- 1 Tbsp Mirin
- 1 Tbsp Rice wine vinegar
- 1 Tbsp Canola oil
Sushi & Spicy Sauce
- 1 LB Sushi grade salmon cut into 1" cubes
- 1/8 Cup Kewpie Mayo Japanese mayo
- 1 Tbsp Rice wine vinegar
- 2 Tsp Sesame oil
- 1 Tsp Low sodium soy sauce
- 2 Tsp Sriracha
Instructions
Sushi Rice
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Follow your rice steamer instructions. Be sure to rinse your rice thoroughly until the water runs clear. This ensures that the rice will be sticky but not turn into a glob. Once done, turn on to a baking tray and spread out to let cool. Once cool, pour over the rice wine vinegar and the mirin. Move to a fridge and let set over night.
The next day, when you are ready to eat, heat a stell clad bottom pan over medium high heat. When hot, add the oil and get it to a shimmer. Then, take squares of the rice and crisp on both sides. This will take 2 – 3 minutes per side.
Sushi and spicy sauce
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Cut the salmon into 1" cubes and set aside.
Mix the sauce ingredients in a bowl. Adjust for consistency and taste (i.e., spiciness). Combine the salmon and the sauce. It will be ready to serve right away but I put mine in the fridge for 15 minutes.
Serve the salmon over the rice and top with a jalapeno. Enjoy!
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