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Crispy Rice with Salmon Salad

Crispy Rice with Salmon Salad

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Prep Time 45 minutes
Cook Time 45 minutes
Rice Set Time 12 hours
Total Time 13 hours 30 minutes
Servings: 16 squares
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

Crispy Rice
  • 2 cups uncooked sushi rice
  • 2 cups water, to soak the rice
  • 3 cups water, to cook the rice
  • ¼ cup rice vinegar
  • ¼ cup honey or white sugar
  • 1 tsp salt
  • avocado oil, for frying
Salmon Salad
  • 12 oz canned Alaska pink salmon
  • ¼ cup mayonnaise (I use avocado oil mayo)
  • ¼ cup coconut aminos
  • 2 tsp sesame seed oil
  • 2 tsp chili oil (more or less to taste, depending on your heat preference)
  • 2-4 tbsp green onions, sliced (more or less depending on preference)
Garnishes (optional)
  • green onions, julienned
  • black sesame seeds
  • avocado slices

Equipment

  • Fine Mesh Sieve
  • 9x9 inch Square Pan
  • Parchment Paper

Method
 

Crispy Rice
  1. Please note that this recipe works best when the rice is made the day before! Otherwise, the crispy rice squares may not be super compressed and could fall apart when frying.
  2. A day ahead of time or the night before, prep your uncooked rice by rinsing it in a fine mesh sieve until the water runs clear. Then, soak the rice in 2 cups of water for 30 minutes.
  3. After 30 minutes, drain the water from the rice and add the rice to a pot on the stove along with 3 cups of fresh water. Cook the rice according to the instructions on the package.
  4. Once cooked, add the rice vinegar, honey and salt to a separate pan and over medium heat, stir until the honey or sugar is dissolved.
  5. Add the mixture to the still warm rice and gently fold it in.
  6. Line a 9x9 inch square pan with parchment paper and add in your rice, spreading it out to fill the pan. Cover the top with parchment paper and press it down completely to ensure your rice is compact and even throughout the pan.
  7. Place the covered pan into the fridge to set for at least overnight.
  8. The next day, cut your rice into 16 even squares and heat a pan on the stove over low/medium heat with enough avocado oil in it to cover the bottom generously.
  9. Watching closely (and being sure not to overcrowd your pan), fry each rice square until golden on all sides, flipping as each side changes color.
  10. Once golden on all sides, place the crispy rice squares on a towel to dry and cool just slightly.
Salmon Salad
  1. This can be prepped ahead of time if you'd like!
  2. Drain the canned salmon as much as possible, then combine it with mayonnaise, coconut aminos, sesame seed oil, chili oil and chopped green onion. Mix until fully combined, taste, and adjust any seasonings based on your preferences.
Crispy Rice with Salmon Salad
  1. Top each piece of crispy rice with a slice of avocado (if using) followed by a scoop of the salmon salad.
  2. To garnish (and add more flavor), top with thinly sliced (or julienned) green onions and sesame seeds.