Crispy Rice with Salmon Ceviche

Name: Crispy Rice with Salmon Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 cup Sushi Rice (short-grain for best texture); 1/3 cup Mirin; 1 tablespoon Sugar; 1 teaspoon Salt (for rice seasoning); 1 piece Salmon Fillet (fresh, skinless and boneless); 1 tablespoon Soy Sauce; 1 tablespoon Mayonnaise; to desired spiciness Sriracha (or Chili Sauce) (adjust to taste); pinch pinch Salt (for ceviche seasoning); pinch pinch Black Pepper (for ceviche seasoning); 2 tablespoons Chopped Chives (plus extra for garnish); as needed Deep Frying Oil (vegetable oil suitable for high heat)

A quick and easy recipe for crispy rice topped with fresh salmon ceviche. Perfect as an appetizer or a light meal. The dish combines the crunchy texture of fried sushi rice with the fresh, tangy flavors of a spicy salmon mix.

#Crispy

#Rice

#Salmon

#Ceviche

#Appetizer

#Snack

#Recipe

#Protein

#Sushi

Seasoned Sushi Rice

Recipe Information

15m

Prep Time

30m

Cook Time

1h 15m

Total Time

Servings

Medium

Asian Fusion

Hebrew

Nutrition (per serving)

350

Calories

25g

Protein

30g

Carbs

15g

Fat

Fresh Salmon Ceviche Mix

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Frying Crispy Rice

Instructions

0/5 completed

1
Place 1 cup of sushi rice in a pot with 2 cups of boiling water. Cook on low heat for 20 minutes, like regular rice.
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20m
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Place 1 cup of sushi rice in a pot with 2 cups of boiling water. Cook on low heat for 20 minutes, like regular rice.
20m
Do not lift the lid during cooking to ensure even steam distribution.
2
Immediately after cooking, add 1/3 cup mirin, 1 tablespoon sugar, and 1 teaspoon salt to the hot rice. Mix well. Transfer the seasoned rice to a shallow dish to cool completely.
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35m
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Immediately after cooking, add 1/3 cup mirin, 1 tablespoon sugar, and 1 teaspoon salt to the hot rice. Mix well. Transfer the seasoned rice to a shallow dish to cool completely.
35m
Cooling the rice evenly in a flat layer prevents sticking and helps form crispier pieces.
3
While the rice cools, dice the salmon fillet into small cubes. In a bowl, combine the salmon cubes with 1 tablespoon soy sauce, 1 tablespoon mayonnaise, sriracha to desired spiciness, a pinch of salt, a pinch of pepper, and 2 tablespoons chopped chives. Mix gently.
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10m
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While the rice cools, dice the salmon fillet into small cubes. In a bowl, combine the salmon cubes with 1 tablespoon soy sauce, 1 tablespoon mayonnaise, sriracha to desired spiciness, a pinch of salt, a pinch of pepper, and 2 tablespoons chopped chives. Mix gently.
10m
Cut salmon evenly for the best texture and faster marination.
4
Once the rice is completely cool, cut it into rectangular pieces. Heat deep frying oil to 170-175°C (340-350°F). Fry the rice rectangles in the hot oil until golden brown and crispy.
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10m
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Once the rice is completely cool, cut it into rectangular pieces. Heat deep frying oil to 170-175°C (340-350°F). Fry the rice rectangles in the hot oil until golden brown and crispy.
10m
Don't overcrowd the pan; fry in batches for optimal crispiness.
5
Place a spoonful of salmon ceviche on top of each crispy rice rectangle. Garnish with extra chives if desired. Serve immediately for the best texture and flavor.
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3m
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Place a spoonful of salmon ceviche on top of each crispy rice rectangle. Garnish with extra chives if desired. Serve immediately for the best texture and flavor.
3m
Serve immediately to enjoy the contrast between the warm, crispy rice and the cool, fresh ceviche.