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I've fallen head over heels for this crispy salmon rice that's blowing up on TikTok. It's a total feast - both gorgeous to look at and amazing to taste with its beautifully golden rice, tender salmon, and that wake-you-up mayo sauce. Ever since I tried it, my guests can't stop raving about this dish that's as unique as it's flavorful.
What makes this dish so addictive
What gets me every time is that magical contrast between the crunchy exterior and the soft center of the rice. Then there's the fresh salmon and creamy avocado that come together in a stunning meal without spending forever in the kitchen. I often play around with different fish or veggies depending on what I'm in the mood for.
Shopping essentials
- Sushi rice: 200g, I always go for Japanese rice because the texture's just right.
- Sesame oil: 1 tablespoon, my hidden weapon for flavor.
- Brown sugar: 2 tablespoons, gives that yummy caramelized touch.
- Rice vinegar: 40g, can't skip this for genuine taste.
- Raw salmon: 260g, I always pick really fresh cuts.
- Avocado: 1 perfectly ripe for that smooth texture.
- Green onion: 1 small one for some crunch.
- Mayonnaise: 4 teaspoons.
- Sriracha sauce: Add according to how spicy you like it.
- Frying oil: For that perfect crunch.
- Chives: A nice bunch for garnish.
- Sesame seeds: My favorite crunchy extra.
- Lime: That zingy kick that brings everything alive.
Step-by-step breakdown
- Setting up the rice
- I start by cooking my rice without washing it to keep all the starch. Once it's done, I mix in my flavor combo of warm sesame oil, brown sugar, and rice vinegar.
- Getting the rice ready
- I spread the rice in a dish, cover it well, and pop it in the freezer for 2 hours. That's the trick to getting it super crispy.
- Working on the salmon
- Meanwhile, I thinly slice my salmon and whip up my sriracha-mayo mix. So good.
- The frying part
- I heat up plenty of oil and cook my frozen rice squares until they're perfectly golden, about 5 minutes per side.
- Putting it all together
- I arrange my golden rice squares, load them up with saucy salmon, avocado slices, and sprinkle with fresh herbs and green onion.
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Handy tips and tricks
The key to rice that holds together well is making it nice and thick when freezing, at least 5 cm. I only take my squares out of the freezer right when my oil is hot and ready. When flipping them, I carefully use a fork since these little treasures can break easily.
Frequently Asked Questions
- → Why shouldn’t you rinse the rice?
Skipping the rinse keeps the rice’s natural starches intact, helping it crisp up better during frying. That’s key for getting the right texture.
- → Can you make the rice ahead of time?
Absolutely! Cook and freeze the rice up to a week ahead. Freezing actually helps achieve a better crunch when cooked later.
- → How do you control spice levels?
The heat mostly comes from sriracha in the spicy mayo. You can adjust by adding just a little at first, then increasing to taste.
- → What’s the best oil for frying?
Use a neutral oil with a high smoke point, like sunflower or peanut oil. Avoid olive oil, as it could affect the flavor too much.
- → How do you store leftovers?
Reheat the crispy rice in the oven to keep it crunchy. Store toppings separately and combine just before serving.