Spicy Salmon Rice Recipe

A Unique Recipe Inspired by the Fusion of Crispy Rice and Sushi: Spicy Salmon Rice

In recent years, crispy rice recipes that frequently appear on social media have boosted our interest in Far Eastern flavors by offering an alternative to sushi — a dish from world cuisine that may seem relatively more difficult to prepare. Sushi, one of the elegant and balanced tastes of Japanese cuisine, is known for its delicate preparation process, while crispy rice stands out with its crunchy texture. The Spicy Salmon Rice recipe is inspired by these two popular delights, but it stands apart with its unique touches. It combines the sophistication of sushi with the fun texture of crispy rice and offers a more universally appealing alternative, especially since it features cooked fish.

In this recipe, the slightly sticky texture of classic sushi rice meets the spicy aroma of salmon and a nicely grilled, golden-brown surface. However, unlike crispy rice or sushi waffles, the rice itself is not fried. Instead, it’s baked in the oven along with salmon and nori sheets to achieve a soft, satisfying consistency. Compared to traditional sushi, this recipe delivers a different experience in both flavor and texture — perfect for those looking for something innovative in the kitchen.

Can You Use an Alternative to Rice Vinegar?

Rice vinegar is a cornerstone ingredient when preparing sushi rice. It has a uniquely mild and slightly sweet acidity. While it’s hard to replicate that exact flavor with other types of vinegar, if you don’t mind sacrificing a bit of taste, you can substitute white wine vinegar or apple cider vinegar.

Important notes:

• Use the same amount of vinegar if substituting.
• You may increase the amount of sugar slightly to soften the sharpness of the alternative vinegar.

Can You Use a Different Type of Rice?

Using sushi rice is highly recommended for this recipe since it becomes slightly sticky when cooked, which helps in shaping and holding everything together. However, if you can’t find sushi rice, you can try the following options:

• Osmancık rice: A short-grain rice that’s the closest alternative to sushi rice.
• Baldo rice: Common in Turkey and a viable alternative, though slightly less sticky.
• Jasmine or basmati rice: These have a drier texture. If using them, increase the water amount for better results, though the texture and flavor will differ.

Tips for Success

• Washing the rice: Rinse the rice thoroughly under running water until the water runs clear to remove excess starch.
• Vinegar mixture: Add the vinegar mix to the rice once it has cooled slightly and mix it well — otherwise, you might get uneven flavors in each bite.

• Preparation

  : Make sure to remove all skin and bones from the salmon for a smooth eating experience.
• Oven setting: Bake until the top of the salmon is browned and slightly caramelized. For a deeper flavor, leave them in for an extra minute or two.

Enjoy!

Serving : 12 Pieces
Ingredients
• 1 cup sushi rice,
• 350 ml room temperature water,
• 4 tbsp rice vinegar,
• 1 tsp sesame oil,
• 1 tsp sugar,
• 1 tsp salt,
• 400 g salmon fillet,
• 2 tbsp olive oil,
• 1 tsp sweet red paprika,
• 1/2 avocado,
• 2 tbsp mayonnaise,
• 1 tbsp hot chili sauce,
• Salt,
• 3 nori sheets,
• Sesame seeds,
• Chives.
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Instructions:
1. Rinse the rice under running water in a fine sieve until the water runs clear,
2. Transfer the rinsed rice to a small pot and add water,
3. Cover and bring to a boil over high heat,
4. Once it starts boiling, reduce the heat and cook until all the water is absorbed,
5. Remove the lid, fluff the rice, and let it cool slightly,
6. Meanwhile, mix the vinegar with sugar, salt, and sesame oil until dissolved,
7. Add this mixture to the cooled rice and mix thoroughly,
8. Remove the skin and bones from the salmon and dice it into small pieces,
9. In a bowl, combine the salmon with olive oil, paprika, and salt,
10. Cut the nori sheets into quarters,
11. Place one piece of nori into each cup of a metal muffin tray, then add a tablespoon of rice,
12. Top with a spoonful of the salmon mixture,
13. Bake in a preheated oven at 190°C (375°F) on grill setting until the salmon is browned,
14. Once out of the oven, top with diced avocado,
15. Mix the mayonnaise with hot chili sauce and drizzle on top,
16. Sprinkle with sesame seeds and chopped chives before serving.
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