Description

This Salmon Crispy Rice recipe combines perfectly seared salmon fillets with crispy pan-fried sushi rice cakes, enhanced by a savory soy-sesame glaze and a spicy mayo drizzle. Garnished with sliced avocado, green onions, and toasted sesame seeds, this dish offers a delightful mix of textures and flavors that make for an impressive and satisfying meal.

Ingredients

Scale

Salmon and Seasoning

2 salmon fillets (skin-on or skinless)
Salt and pepper, to taste
1 tbsp olive oil (or vegetable oil)

Crispy Rice Cakes

2 cups cooked sushi rice (or short-grain rice), cooled
2 tbsp olive oil (or vegetable oil)

Soy-Sesame Glaze

2 tbsp soy sauce (low-sodium, if preferred)
1 tbsp rice vinegar
1 tsp sesame oil

Spicy Mayo and Garnishes

2 tbsp spicy mayo (store-bought or homemade)
1 tbsp soy sauce
1 tsp sesame seeds (toasted)
1/4 avocado, thinly sliced (optional)
Green onions, sliced (for garnish)
Nori strips (optional)
Chili flakes (optional, for extra spice)

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Instructions

Prepare the Rice Cakes: Take the cooled cooked sushi rice and shape it into small, compact rectangular or oval cakes about 2-3 inches wide. Press firmly so they hold together well during cooking.
Cook the Salmon: Season the salmon fillets generously with salt and pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon fillets skin-side down if skin-on. Cook for about 4-5 minutes until the skin is crispy and golden, then flip and cook an additional 3-4 minutes until salmon is cooked through but still moist. Remove salmon from the skillet and set aside.
Fry the Rice Cakes: In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Place the rice cakes into the skillet and cook for about 3-4 minutes on each side until they develop a crispy, golden-brown crust. Be gentle when flipping to avoid breaking the cakes.
Make the Soy-Sesame Glaze: While the rice cakes are frying, in a small bowl combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Stir well and keep aside.
Assemble the Dish: Drizzle the soy-sesame glaze over the crispy rice cakes. Place the cooked salmon fillets on top of the rice cakes. Drizzle spicy mayo over the salmon and rice. For the spicy mayo, mix 2 tablespoons of spicy mayo with 1 tablespoon soy sauce for extra flavor before drizzling.
Garnish and Serve: Sprinkle toasted sesame seeds, sliced green onions, and chili flakes over the top. Add thin slices of avocado and nori strips if using. Serve immediately to enjoy the contrast of crispy rice and tender salmon.

Notes

Use day-old sushi rice for the best texture when making crispy rice cakes.
Adjust the spiciness of the mayo by adding more or less chili sauce or sriracha.
If you prefer skinless salmon, be extra careful when cooking to prevent breaking the fillets.
The soy-sesame glaze can be prepared in advance to save time.
Serve with a side of pickled ginger or wasabi for an authentic sushi-inspired experience.