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Crispy Rice Salmon

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A delightful dish featuring tender salmon atop crispy rice cakes, topped with creamy avocado and fresh scallions.

Ingredients

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  • 1 cup sushi rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • Salt to taste
  • 2 salmon fillets
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 avocado, sliced
  • Scallions, for garnish
  • Sesame seeds, for garnish

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot, bring to a boil, then reduce the heat to low, covering it for about 18-20 minutes.
  2. Combine the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this mixture gently into the cooked rice and set aside to cool.
  3. Sauté the salmon fillets in a skillet with sesame oil over medium-high heat. Cook skin-side down for 4-5 minutes, then flip for another 3-4 minutes. Set aside to rest.
  4. Form small, flat cakes from the cooled rice and pan-fry in oil until golden brown and crispy on both sides.
  5. Assemble by placing a crispy rice cake on a plate, topping it with salmon, avocado slices, scallions, and sesame seeds. Drizzle with soy sauce before serving.

Notes

Use damp hands when forming rice cakes to prevent sticking. Consider adding lime juice or chili oil for extra flavor. Substitute salmon with chicken or tofu if desired.

Nutrition

Find it online: https://www.lunarecipez.com/crispy-rice-salmon/

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