Description
Experience a vibrant dish where crunchy rice meets succulent spicy salmon, creating an unforgettable culinary delight. Perfect for any occasion!
Ingredients
Scale
- 1 cup short-grain rice
- 1 ½ cups water
- 6 oz sushi-grade fresh salmon fillet, diced
- 2 tbsp Sriracha sauce (adjust to taste)
- 2 tbsp mayonnaise (preferably Japanese)
- 2 scallions, finely chopped
- ½ cucumber, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Rinse the short-grain rice under cold water until clear. Combine with 1 ½ cups of water in a pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed. Let sit covered for an additional 10 minutes.
- Spread the cooked rice evenly in a nonstick skillet over medium-high heat. Cook undisturbed for about 5-7 minutes until golden brown on the bottom.
- In a bowl, mix diced salmon with Sriracha and mayonnaise based on your preferred spice level.
- Once the crispy rice is ready, layer the spicy salmon mixture on top. Garnish with chopped scallions, cucumber slices, and toasted sesame seeds.
Notes
- For added texture and flavor, consider swapping out salmon for shrimp or tofu.
- Experiment with toppings like avocado or extra herbs to enhance freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 480
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg