Crispy Rice with Sushi-Grade Salmon
A delightful small plate featuring crispy rice topped with sushi-grade salmon and a bright yuzu kosho drizzle, perfect for dinner parties or as an elegant appetizer.
Ingredients
For the Rice Cakes
- 1 cup Seasoned sushi rice Prepare according to package directions.
- 1-2 tablespoons Neutral oil for frying (grape seed, canola, or vegetable)
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
For the Toppings
- 8 ounces Sushi-grade salmon, sliced thinly Enough for one slice per rice cake, buy from a reputable fishmonger.
- 2 teaspoons Yuzu kosho Adjust spiciness to taste.
- 1 tablespoon Fresh yuzu juice Substitute with lime juice + a splash of orange if unavailable.
Instructions
Preparation
- Prepare the seasoned sushi rice by following package instructions and spread it on a tray to cool fully.
- With slightly wet hands, form the cooled rice into small rectangular cakes about 1 inch thick and roughly bite-sized.
Cooking
- Warm a medium skillet over medium heat and add enough oil to coat the bottom.
- Place rice cakes in the skillet and fry until golden and crisp on the bottom, about 3-4 minutes, then flip and crisp the other side.
- Transfer fried rice cakes to paper towels to drain.
- While rice cakes fry, slice the sushi-grade salmon into very thin pieces against the grain.
Assembly
- In a small bowl, mix yuzu kosho with fresh yuzu juice, starting with a 1:3 ratio, and adjust to taste.
- Place one thin salmon slice atop each crispy rice cake and drizzle the yuzu kosho mixture over the salmon.
- Finish with a light sprinkle of salt and freshly ground pepper.
- Serve immediately.
Notes
For optimal texture, serve immediately as the rice will lose its crispness if assembled too early. Can prepare rice cakes up to 24–48 hours in advance and fry just before serving. If yuzu kosho is unavailable, use lime zest and chili paste for a substitute. For a vegetarian version, replace salmon with avocado slices or marinated grilled tofu.