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.
Servings 4 people
Calories 700kcal
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
- 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
- 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!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 700kcal | Carbohydrates: 77g | Protein: 30g | Fat: 30g