Japanese Fried Rice with Spicy Salmon (Print Version)

# Ingredients:

→ For the Crispy Rice

01 - 3 cups cooked sushi rice (short grain rice)
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon sugar
04 - 1 teaspoon salt
05 - Vegetable oil for frying

→ For the Spicy Salmon

06 - 1 lb sushi-grade salmon
07 - 4 tablespoons Kewpie mayo
08 - 2 tablespoons Sriracha
09 - 2 tablespoons scallion, chopped
10 - 2 teaspoons soy sauce
11 - 2 teaspoons sesame oil

→ For Serving

12 - 1 avocado, thinly sliced
13 - 1 jalapeño, thinly sliced
14 - Black and white sesame seeds, toasted

# Instructions:

01 - In a small mixing bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved. Pour this vinegar mixture over the cooked sushi rice and gently fold until the rice is evenly coated with the seasoning.
02 - Line a baking pan with plastic wrap, allowing some overhang on the sides. Transfer the seasoned rice to the pan and use your hands or a rice paddle to gently press the rice into an even layer about 1-inch thick. Cover the rice with the overhanging plastic wrap and refrigerate for at least 4 hours or overnight. This helps the rice firm up so it can be cut and fried without falling apart.
03 - While the rice is chilling, prepare the salmon topping. Finely chop the sushi-grade salmon into small pieces and transfer to a medium bowl. Add the Kewpie mayo, Sriracha, chopped scallions, soy sauce, and sesame oil. Mix gently until well combined. Cover and refrigerate until ready to use.
04 - Once the rice has thoroughly chilled and firmed up, remove it from the refrigerator and lift it out of the pan using the plastic wrap. Place on a cutting board and cut into 16 equal rectangular pieces with a sharp knife. For clean cuts, wipe the knife with a damp cloth between cuts.
05 - Heat about ½ inch of vegetable oil in a large skillet over medium heat until it reaches approximately 350°F (175°C). Working in batches to avoid overcrowding, carefully add the rice rectangles to the hot oil. Fry for about 2-3 minutes on each side until they turn golden brown and develop a crispy exterior. Transfer to a paper towel-lined plate to drain excess oil.
06 - Once all the rice pieces are fried and slightly cooled (but still warm), begin assembling. Place a thin slice of avocado on each crispy rice rectangle. Top with about 1 tablespoon of the spicy salmon mixture.
07 - Add a thin slice of jalapeño on top of each salmon-topped rice bite for a spicy kick. Sprinkle with toasted black and white sesame seeds for texture and visual appeal. Serve immediately while the rice is still warm and crispy.

# Notes:

01 - This Salmon Crispy Rice is a popular appetizer at upscale Japanese restaurants, featuring crispy fried sushi rice topped with spicy salmon and fresh garnishes for a perfect balance of textures and flavors.
02 - For best results, use high-quality, fresh sushi-grade salmon purchased from a reputable fishmonger. This ensures both safety for raw consumption and the best flavor.
03 - Kewpie mayo is a Japanese mayonnaise that's creamier and tangier than regular mayonnaise. It's worth seeking out for authenticity, but you can substitute with regular mayonnaise mixed with a touch of rice vinegar.
04 - The crispy rice blocks can be prepared in advance and stored in an airtight container, but they're best fried just before serving to maintain their crispiness.

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