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Golden Crunch Salmon Crispy Rice is an innovative dish that beautifully merges traditional Japanese flavors with contemporary culinary techniques. This recipe offers a delightful fusion that appeals to both sushi enthusiasts and those seeking new flavor experiences. The crispiness of the rice combined with the succulent, buttery texture of the salmon creates a unique culinary experience that captivates the palate.

Salmon Crispy Rice

Discover the delightful fusion of flavors with Golden Crunch Salmon Crispy Rice! This innovative dish combines traditional Japanese sushi elements with crispy rice, succulent salmon, and fresh veggies. Perfect as an appetizer or main course, this recipe is both versatile and crowd-pleasing. Follow our step-by-step guide to create this culinary masterpiece that beautifully balances texture and taste. Elevate your cooking with this unique and visually appealing dish that’s sure to impress!
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Ingredients
  

2 cups sushi rice

2 ½ cups water

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon salt

1 pound fresh salmon fillet (skin-on)

3 tablespoons soy sauce

1 tablespoon sesame oil

1 avocado, thinly sliced

½ cup radish, thinly sliced

2 green onions, finely chopped

1 tablespoon furikake (Japanese rice seasoning)

Sesame seeds (for garnish)

Seaweed sheets (for serving, optional)

Lemon wedges (for serving)

Instructions
 

Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and cook for 20 minutes. Remove from heat and let sit for 10 minutes.

    Prepare Sushi Rice Seasoning: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the seasoning mixture using a spatula. Allow the rice to cool down to room temperature.

      Cook the Salmon: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the salmon fillet skin-side down on the baking sheet and brush with the soy sauce and sesame oil. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly before flaking it into bite-sized pieces.

        Prepare Crispy Rice Base: In a non-stick skillet, heat a small amount of oil over medium heat. Use your hands to form the cooled sushi rice into rectangular or square patties. Fry each side in the skillet for 3-4 minutes until golden brown and crispy. Remove from the skillet and place on a paper towel to absorb excess oil.

          Assemble the Dish: On each crispy rice patty, place a portion of flaked salmon. Top with avocado slices, radish, and a sprinkle of furikake and sesame seeds. Add a few chopped green onions for freshness.

            Serve: Arrange the crispy rice topped with salmon on a serving platter. Optionally, serve with additional seaweed sheets and lemon wedges on the side, perfect for wrapping or squeezing over the dish.

              Prep Time, Total Time, Servings: 20 mins | 1 hour | 4 servings