Crispy Rice with Spicy Salmon
Blocks of seasoned sushi rice pan-fried until the outside crackles and the inside stays tender, topped with a tartare of sashimi-grade salmon in sriracha mayo, a slice of avocado, a ring of jalapeño and a drop of unagi sauce. It is the appetizer many people first meet at Japanese restaurants like Nobu, and at home it comes down to one thing: rice that is pressed hard and chilled all the way through before it meets the oil.
Ingredients
- 300 gsushi rice
- 360 mlwater
- 2 tbsprice vinegar
- 1 tbspsugar
- 300 gfresh salmon
- 3 tbspjapanese mayonnaise
- 1.5 tbspsriracha
- 1 tspsesame oil
- 1 tbspsoy sauce
- 1 pieceavocado
- 1 piecejalapeno
- 1 tbspunagi sauce
- 1 tsptoasted sesame seeds
- 60 mlvegetable oil
- ½ tspsalt
Method
- Cook and season the sushi rice. Rinse 300 g sushi rice in cold water three times until the water runs clear, then cook with 360 ml water in a rice cooker or heavy saucepan. In a small cup, dissolve 2 tablespoons rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt; gently fold this seasoned vinegar into the hot cooked rice with a wet spatula without mashing the grains.
- Press and chill the rice block. Line an 18×18 cm square baking pan with plastic wrap. Transfer the seasoned rice into the pan, fold the plastic wrap over the top, and press down firmly using the bottom of a flat glass or measuring cup to form a compact, even 2 cm thick slab. Chill in the refrigerator for at least 2 hours (or freezer for 30 minutes) until completely cold and firm.
- Slice into neat bite-sized squares. Turn the chilled rice slab out onto a clean cutting board and peel away the plastic wrap. Using a very sharp chef's knife dipped in warm water between each cut, slice the block into 16 neat rectangular bite-sized pieces (about 4×3 cm). Keeping the blade wet prevents the sticky rice starch from tearing the sharp edges.
- Pan-fry the rice to golden perfection. Heat 60 ml vegetable oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering (around 180°C). Arrange the rice rectangles in the hot oil leaving space between each piece; fry for 3 to 4 minutes per side until all surfaces turn deeply golden, crisp, and crackly, then transfer to a wire rack to drain.
- Prep the spicy salmon tartare. Finely dice 300 g skinless sashimi-grade fresh salmon into small 4 mm cubes using a sharp knife. In a medium bowl, whisk together 3 tablespoons Japanese mayonnaise, 1.5 tablespoons sriracha, 1 teaspoon toasted sesame oil, and 1 tablespoon soy sauce until smooth. Gently fold in the diced salmon until every cube is glossy and coated.
- Slice the garnishes. Cut 1 ripe avocado in half, remove the pit, and slice into 16 thin fans or small crescents. Thinly slice 1 fresh jalapeno into 16 paper-thin rounds, discarding excess seeds if you prefer milder heat.
- Assemble and glaze before serving. Place a thin slice of avocado directly onto each warm crispy rice block. Spoon a generous mound of the chilled spicy salmon tartare on top, crown with a jalapeno round, drizzle a drop of sweet unagi sauce, and sprinkle with toasted sesame seeds. Serve immediately while the rice is hot and crunchy.
FAQ
You must use fresh sashimi-grade or sushi-grade salmon that has been commercially frozen to eliminate parasites. Look for farm-raised Atlantic salmon labeled suitable for raw consumption from a reputable fishmonger. Avoid standard supermarket fillets meant strictly for cooking, as they may not meet raw-consumption safety standards.
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