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Salmon Crispy Rice has emerged as a favorite dish among food enthusiasts, skillfully marrying the delightful flavors of sushi with a satisfying crunch. This fusion dish is not only a hit in trendy restaurants but has also found its way into home kitchens, becoming a popular choice for both appetizers and main courses. It tantalizes the taste buds with a combination of fresh, high-quality ingredients, making it a treat for sushi lovers and those looking for something unique.

Salmon Crispy Rice

Elevate your snack game with this delicious Salmon Crispy Rice recipe! Perfectly seasoned sushi rice is shaped into crispy cakes and topped with seared salmon, creamy avocado, and a touch of wasabi for an extra kick. This dish is not only visually stunning but also bursting with flavor, making it an ideal appetizer or light meal. Enjoy it alongside nori sheets for a fun and interactive dining experience. Try it today for a taste of sushi at home!
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Ingredients
  

1 cup sushi rice

1 ΒΌ cups water

2 tablespoons rice vinegar

1 tablespoon sugar

1 teaspoon salt

1 pound fresh salmon fillet, skinless

2 tablespoons soy sauce

1 tablespoon sesame oil

1 avocado, sliced

1 tablespoon wasabi (adjust to taste)

2 green onions, finely sliced

1 tablespoon sesame seeds

Seaweed sheets (nori), for serving

Oil, for frying

Instructions
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until it runs clear. Combine the rice and water in a medium pot and bring to a boil. Once boiling, reduce heat to low and cover. Cook for 20 minutes or until water is absorbed and rice is tender. Remove from heat and let it sit for 10 minutes.

    Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture gently into the cooked rice, being careful not to mash the grains. Let it cool slightly.

      Sear the Salmon: While the rice is cooling, heat the sesame oil in a skillet over medium-high heat. Season the salmon fillet with soy sauce. Sear the salmon for about 3-4 minutes on each side, or until cooked to your liking. Remove from the pan and allow it to cool before slicing into small cubes.

        Form the Rice Cakes: Once the rice is cool, wet your hands and take about 2 tablespoons of rice in your palm. Shape it into a small rectangle or square (about 1-inch thick). Repeat until all the rice is used.

          Fry the Rice Cakes: In a separate pan, heat oil over medium-high heat. Fry the rice cakes in batches until they are golden brown and crispy, about 2-3 minutes on each side. Drain on paper towels.

            Assemble the Dish: Top each crispy rice cake with a piece of the seared salmon. Add a slice of avocado, a small dollop of wasabi, and a sprinkle of sesame seeds and finely sliced green onions.

              Serve: Arrange the crispy rice pieces on a platter with seaweed sheets on the side. Enjoy fresh!

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4