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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.

Course dinner
Cuisine Japanese recipe, Seafood
Keyword easy, gluten free, Japanese recipe, seafood, sushi
Prep Time 12 hours
Cook Time 5 minutes
Total Time 12 hours 5 minutes
Servings 4 people
Author Peter

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

  1. 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

  1. 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!