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I'm absolutely hooked on this crispy salmon rice dish that's buzzing all over TikTok. It's a real treat for both your eyes and taste buds with its beautifully golden rice, soft salmon, and that wake-up-your-senses mayo. Since finding it, my guests can't stop praising this dish that's as unique as it is tasty.
What makes this dish so tempting
What gets me every time is that incredible contrast between the crunchy outside rice and the soft inside. Then add the cool salmon and smooth avocado, and you've got something that looks amazing without spending forever in the kitchen. I often switch up the fish or veggies depending on what I'm feeling.
Shopping needs
- Sushi rice: 200g, I always grab Japanese rice for the perfect feel.
- Sesame oil: 1 tablespoon, my hidden flavor booster.
- Brown sugar: 2 tablespoons for that slight caramel touch.
- Rice vinegar: 40g, you need this for true flavor.
- Raw salmon: 260g, I always pick really fresh fish.
- Avocado: 1 ripe one for smoothness.
- Green onion: 1 small one for some crunch.
- Mayo: 4 teaspoons.
- Sriracha sauce: Add based on how spicy you like things.
- Frying oil: For that perfect crunch.
- Chives: A nice bunch for looks.
- Sesame seeds: My little crunchy extra.
- Lime: The tang that brings everything alive.
Step by step guide
- Getting the rice ready
- First I cook my rice without washing it to keep all the starch. After it's done, I mix in my magic blend of warm sesame oil, brown sugar, and rice vinegar.
- Setting up the rice
- I spread the rice in a dish, cover it well, then pop it in the freezer for 2 hours - that's how you get super crispy rice.
- Working with the salmon
- Meanwhile, I cut my salmon into thin pieces and whip up my sriracha mayo mix. It's so good.
- Time to cook
- I drop my frozen rice squares into hot oil and brown them for 5 minutes on each side until they're perfectly golden.
- Putting it together
- I lay out my golden rice squares, pile on plenty of saucy salmon, add avocado slices, and top with fresh herbs and green onion.
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Handy tips
For rice that holds together well, make sure it's nice and thick when freezing, at least 5 cm. I only take my squares out of the freezer right when my oil is hot. When flipping them, I carefully use a fork because these little treasures break easily.
Frequently Asked Questions
- → Why skip rinsing the rice?
Leaving the rice unrinsed keeps its starch intact, which is key for creating that irresistible crispy crust during frying.
- → Can I prep the rice early?
Absolutely! Make the rice ahead and freeze it for up to a week. Freezing even improves its crispiness when cooked later.
- → How do I control the heat level?
The spiciness comes from the sriracha in the spicy mayo. Start small and tweak the amount to suit your taste.
- → What’s the best frying oil?
Go for a neutral oil like sunflower or peanut oil since they’ve got a high smoke point. Steer clear of olive oil—it changes the flavor too much.
- → What’s the best way to store leftovers?
Reheat the crispy rice in an oven to keep the crunch. Store the toppings separately and combine them just before serving.