Name: Salmon Crispy Rice
Ingredients: Cooked Rice (2 cups, preferably day-old): The star of the show! Day-old rice is crucial for achieving that perfect crispy texture. Short-grain or medium-grain rice works best as they have more starch, which helps them bind together and crisp up beautifully. Leftover rice from takeout or a previous meal is perfect!; Salmon Fillets (1 pound, skinless and boneless): Choose fresh, high-quality salmon for the best flavor and texture. Sockeye, Coho, or King salmon are all excellent choices. You can also use frozen salmon, just ensure it’s fully thawed before cooking.; Soy Sauce (2 tablespoons): Adds a savory, umami depth to the salmon marinade and the overall dish. Use low-sodium soy sauce to control the saltiness.; Mirin (1 tablespoon): A sweet rice wine that balances the saltiness of the soy sauce and adds a subtle sweetness and shine to the salmon. If you don’t have mirin, you can substitute with a teaspoon of sugar or honey mixed with a tablespoon of rice vinegar or dry sherry.; Sesame Oil (1 teaspoon): A little goes a long way! Sesame oil brings a nutty, aromatic flavor that’s characteristic of Asian cuisine and complements the salmon and rice perfectly.; Garlic (2 cloves, minced): Essential for adding a pungent, aromatic base flavor to the salmon marinade and the spicy mayo. Freshly minced garlic is always preferred for the best taste.; Ginger (1 teaspoon, grated): Fresh ginger adds a warm, spicy, and slightly citrusy note that brightens up the dish and complements the salmon beautifully. Use fresh ginger for the most vibrant flavor.; Avocado Oil or Vegetable Oil (for frying rice): A neutral oil with a high smoke point is ideal for frying the rice to crispy perfection. Avocado oil and vegetable oil are both excellent choices.; Mayonnaise (1/2 cup): Forms the creamy base for the spicy mayo sauce. Use your favorite mayonnaise, full-fat or light will both work.; Sriracha (1-2 tablespoons, or to taste): Adds a fiery kick and depth of flavor to the spicy mayo. Adjust the amount to your spice preference. Start with 1 tablespoon and add more to taste.; Lime Juice (1 tablespoon): Fresh lime juice brightens up the spicy mayo and adds a tangy counterpoint to the richness of the salmon and rice. Freshly squeezed lime juice is always best.; Toppings (optional, but highly recommended): These add texture, flavor, and visual appeal. Consider: Avocado (sliced or diced): Creamy and rich, avocado complements the crispy rice and spicy salmon beautifully.; Edamame (shelled): Adds a pop of color, texture, and protein.; Cucumber (diced): Provides a refreshing coolness and crunch.; Nori Seaweed (sheets, cut into strips or small squares): Adds a salty, umami flavor and a delightful crispy texture that echoes the rice.; Sesame Seeds (black or white): For a nutty flavor and visual garnish.; Scallions (thinly sliced): Adds a mild oniony flavor and fresh green color.; Spicy Mayo (extra for drizzling): Because who doesn’t love extra spicy mayo?

Ingredients

To create this culinary masterpiece, you’ll need a few key ingredients. Don’t worry, most are pantry staples or easily found at your local grocery store. Here’s what you’ll need:

Cooked Rice (2 cups, preferably day-old): The star of the show! Day-old rice is crucial for achieving that perfect crispy texture. Short-grain or medium-grain rice works best as they have more starch, which helps them bind together and crisp up beautifully. Leftover rice from takeout or a previous meal is perfect!
Salmon Fillets (1 pound, skinless and boneless): Choose fresh, high-quality salmon for the best flavor and texture. Sockeye, Coho, or King salmon are all excellent choices. You can also use frozen salmon, just ensure it’s fully thawed before cooking.
Soy Sauce (2 tablespoons): Adds a savory, umami depth to the salmon marinade and the overall dish. Use low-sodium soy sauce to control the saltiness.
Mirin (1 tablespoon): A sweet rice wine that balances the saltiness of the soy sauce and adds a subtle sweetness and shine to the salmon. If you don’t have mirin, you can substitute with a teaspoon of sugar or honey mixed with a tablespoon of rice vinegar or dry sherry.
Sesame Oil (1 teaspoon): A little goes a long way! Sesame oil brings a nutty, aromatic flavor that’s characteristic of Asian cuisine and complements the salmon and rice perfectly.
Garlic (2 cloves, minced): Essential for adding a pungent, aromatic base flavor to the salmon marinade and the spicy mayo. Freshly minced garlic is always preferred for the best taste.
Ginger (1 teaspoon, grated): Fresh ginger adds a warm, spicy, and slightly citrusy note that brightens up the dish and complements the salmon beautifully. Use fresh ginger for the most vibrant flavor.
Avocado Oil or Vegetable Oil (for frying rice): A neutral oil with a high smoke point is ideal for frying the rice to crispy perfection. Avocado oil and vegetable oil are both excellent choices.
Mayonnaise (1/2 cup): Forms the creamy base for the spicy mayo sauce. Use your favorite mayonnaise, full-fat or light will both work.
Sriracha (1-2 tablespoons, or to taste): Adds a fiery kick and depth of flavor to the spicy mayo. Adjust the amount to your spice preference. Start with 1 tablespoon and add more to taste.
Lime Juice (1 tablespoon): Fresh lime juice brightens up the spicy mayo and adds a tangy counterpoint to the richness of the salmon and rice. Freshly squeezed lime juice is always best.
Toppings (optional, but highly recommended): These add texture, flavor, and visual appeal. Consider:
- Avocado (sliced or diced): Creamy and rich, avocado complements the crispy rice and spicy salmon beautifully.
- Edamame (shelled): Adds a pop of color, texture, and protein.
- Cucumber (diced): Provides a refreshing coolness and crunch.
- Nori Seaweed (sheets, cut into strips or small squares): Adds a salty, umami flavor and a delightful crispy texture that echoes the rice.
- Sesame Seeds (black or white): For a nutty flavor and visual garnish.
- Scallions (thinly sliced): Adds a mild oniony flavor and fresh green color.
- Spicy Mayo (extra for drizzling): Because who doesn’t love extra spicy mayo?

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Instructions

Ready to embark on your crispy rice adventure? Follow these simple steps to create a dish that’s both impressive and incredibly satisfying:

Step 1: Marinate the Salmon (Minimum 15 minutes, ideally 30 minutes)

In a medium bowl, combine the salmon fillets, soy sauce, mirin, sesame oil, minced garlic, and grated ginger.
Gently toss to ensure the salmon is evenly coated in the marinade.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes, or up to 30 minutes for deeper flavor. Marinating for longer than 30 minutes can make the salmon texture slightly mushy due to the acid in the marinade.

Step 2: Cook the Salmon (Approximately 8-12 minutes)

There are several ways to cook the salmon. You can pan-fry, bake, or grill it. Pan-frying is quick and easy and yields a slightly crispy exterior. Baking is a hands-off method. Grilling imparts a smoky flavor. Choose your preferred method.
- Pan-Frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Once the skillet is hot, carefully place the marinated salmon fillets skin-side down (if using skin-on salmon) or presentation side down into the skillet. Cook for 4-6 minutes per side, depending on the thickness of the fillets, until cooked through and easily flakes with a fork.
- Baking: Preheat your oven to 400°F (200°C). Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through and easily flakes with a fork.
- Grilling: Preheat your grill to medium heat. Lightly oil the grill grates. Place the marinated salmon fillets on the grill and cook for 4-6 minutes per side, or until cooked through and easily flakes with a fork. Be careful not to overcook the salmon, as it will become dry.
Once cooked, remove the salmon from the skillet, oven, or grill and set aside to cool slightly. Flake the salmon into bite-sized pieces using a fork.

Step 3: Make the Spicy Mayo (5 minutes)

In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth and well combined.
Taste and adjust the amount of sriracha and lime juice to your preference. If you prefer a milder sauce, start with 1 tablespoon of sriracha. For a tangier sauce, add a bit more lime juice.
Set the spicy mayo aside.

Step 4: Crisp the Rice (10-15 minutes)

Heat about 2-3 tablespoons of avocado oil or vegetable oil in a large, non-stick skillet over medium-high heat. Ensure the oil is shimmering hot before adding the rice.
Add the cooked rice to the hot skillet in an even layer. Spread it out as much as possible to encourage even crisping.
Press the rice down gently with a spatula to help it compact slightly and crisp up.
Let the rice cook undisturbed for 5-7 minutes, or until the bottom layer becomes golden brown and crispy. You’ll hear it sizzling and crackling.
Once the bottom is crispy, use a spatula to gently flip sections of the rice. You can break the rice up into smaller, bite-sized pieces as you flip it, or keep it in larger sections if you prefer.
Continue to cook, stirring occasionally, for another 3-5 minutes, or until most of the rice is golden brown and crispy. Be careful not to burn the rice. Reduce the heat to medium if it’s browning too quickly.
Remove the crispy rice from the skillet and transfer it to a paper towel-lined plate to drain any excess oil.

Step 5: Assemble and Serve (5 minutes)

Now for the fun part – assembly! There are several ways to serve Salmon Crispy Rice. You can create individual bowls or a communal platter.
Individual Bowls: Divide the crispy rice among bowls. Top with flaked salmon, a generous drizzle of spicy mayo, and your desired toppings (avocado, edamame, cucumber, nori, sesame seeds, scallions).
Communal Platter: Arrange the crispy rice on a platter. Top with the flaked salmon, drizzle with spicy mayo, and scatter your chosen toppings over the platter. This is great for sharing and allows everyone to customize their bites.
Serve immediately and enjoy the incredible combination of crispy rice, flavorful salmon, and creamy spicy mayo!

Nutrition

Serving Size: one normal portion
Calories: 650
Sodium: 600mg
Fat: 40g
Carbohydrates: 50g
Protein: 35g