Crispy Rice With Spicy Salmon
Today, we are together with the crispy rice recipe, one of the favorite dishes of sushi restaurants, which has also recently become famous with its short videos on social media. There are many different varieties of crispy rice. However, the most common are salmon and tuna varieties. Salmon and tuna are used raw, as in sushi. But for both sushi and crispy rice, salmon and tuna that are specially prepared for sushi making must be used. If you want to make the recipe vegan, you can use vegetables such as cucumber and carrot on avocado sauce.
Crispy rice actually tastes very similar to sushi because it is prepared in the same way as the sushi rice. The biggest difference is that the rice is fried. Although rice is usually fried in oil, you can cook it in different ways. For example, an air fryer would be a good alternative if available. Although baking in the oven is a different alternative, I personally do not recommend it. Although the rice softens when boiled, the cooked parts lose their softness and become crispy while frying in oil. This is where the recipe takes its name from. But there is a fine line between this becoming crispy and drying and hardening. A little overcooking can cross this line and cause your crispy rice to become tough. The oven can make it easier to cross this line due to its unique cooking technique.
Can it be baked in the oven?
While we are talking about cooking, I do not want to pass without underlining something you need to know about the cooking process. You may think that something that is already cooked will probably be fried in no more than two minutes. Unfortunately that's not true. Protein is what makes food brown as they cook. Because the amount of protein in rice is low, it takes a long time to fry. It is also possible to increase the heat and make it cook in a short time and even burn. But cooking is not our only purpose when cooking. We also need to work on not being unhealthy. For this reason, we should not burn the oil in order to fry the rice. For this, you shouldn't increase the heat more than necessary. As such, it takes a long time for the rice to brown.
There is one more thing I want to say about the cooking part. As I mentioned in the recipe, you can fry only the top and bottom of the rice pieces, as well as fry all four sides. However, in this case, the already long cooking time will be longer. I cooked the bottom and top until golden brown, and the other sides until they started to get slightly crispy. You can also try it this way if you wish.
After frying the rice, it's time for the toppings. I used salmon sold for sushi making. You can use the same if you can find it. If it is not possible to find it, you can use smoked salmon, which is relatively more common. When combined with hot sauce, mayonnaise, soy sauce etc. salmon gains an incredible flavor. Even if you don't want to bother with frying the rice, you can make this mixture and serve it on toasted tiny slices of bread.
After frying the rice, it cools down quickly because it is served with cold ingredients on top. In my opinion, it is the most delicious when it is hot and warm. Therefore, it is beneficial to serve it as soon as possible after preparing it. Not only does it cool down as it waits, the fried rice crosses the line I mentioned above and transits from crispy to firm.
You can garnish the crispy rice with sesame seeds and fruit caviar. Fruit caviar adds a nice touch to the dish with its slightly acidic taste.
Enjoy the recipe...
For Crispy Rice;
- 2 cups of sushi rice,
- 2 cups of boiling water,
- 1/4 cup rice vinegar,
- 1 heaping teaspoon of salt,
- 1 heaping teaspoon of sugar,
- 1 tablespoon of sesame oil.
For the salmon mixture;
- 140 g sushi salmon or smoked salmon,
- 1 tablespoon of hot pepper sauce,
- 1 teaspoon of mayonnaise,
- 1 teaspoon of sesame oil,
- 2 tablespoons of soy sauce.
For the avocado sauce;
- Half of a large avocado
- 1 tablespoon of lemon juice,
- Cream cheese,
- Fruit caviar,
- 5-6 tablespoons of olive oil.
- Wash and drain the rice and take it into a pot,
- Add the water, close the lid and cook on low heat until the water is absorbed,
- Mix vinegar, salt, sugar and sesame oil in a bowl,
- Add the mixture to the rice and mix,
- Press and spread the mixture in a 20*26 cm baking dish covered with cling film and let it cool,
- Chop the salmon finely,
- Add hot pepper sauce, mayonnaise, sesame oil and soy sauce and mix,
- For the avocado sauce, mash the avocado,
- Add lemon juice and salt and mix,
- Remove the cooled rice from the mold and cut into small rectangles,
- Heat the olive oil in a large pan,
- Place the rice slices in hot oil and fry them on both sides (you can also fry the other sides if you wish),
- Put a teaspoon of cream cheese and a teaspoon of avocado sauce on each piece,
- Divide the salmon mixture over them,
- Garnish with fruit caviar and sesame seeds.
Enjoy your meal...