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    Accueil » Recipes » Main course » Rice and risottos

    Spicy salmon crispy rice

    Publié le : Feb 3, 2022 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    😋 A Tik Tok trend that will delight you

    This recipe has gone viral on Tik Tok, so I also wanted to try it out and reinterpret it in my own way. Incidentally, I realized that no one who hadn't shared it was giving out their little tips, although they're needed because it's not as obvious as all that... But after a few tries, I can give you all the tips you need to get it right the first time!

    🐟 A super adaptable recipe

    You can replace the salmon with tuna or any other fish you like that can be eaten raw.

    The avocado can also be replaced by cucumber or the vegetable of your choice.

    🥑 Which avocado to choose?

    Did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.

    💙 Why will you love this recipe?

    • It doesn't require many ingredients, and they're all readily available.
    • It's absolutely delicious
    • It doesn't require much effort or technique.

    💡Tips

    We're sold on this recipe as being really super simple on Tik Tok or Instagram, but there are still a few tricks I wish I'd known before jumping in:

    • Don't rinse your sushi rice before cooking: it will be sticky like that, and that's the texture you need for this recipe.
    • If your rice squares aren't thick enough, they'll fall apart in the pan and you'll end up with rice that's downright crunchy (and a dish you can turn into chirashi). Yes, it's true haha!
    • When you turn your squares during cooking, do so gently and carefully, using a fork.
    • Take your rice out of the freezer only when the frying oil is already hot. You don't want the rice squares to heat up or lose water.

    😇 Storage

    As the salmon is raw and the opened avocado doesn't necessarily keep very long, I recommend eating this dish within 24 hours.

    Don't refreeze your rice: never refreeze food that has already been frozen and then thawed.

    If you make this spicy salmon crispy rice, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Pas encore de vote

    Spicy salmon crispy rice

    A delicious recipe with crispy rice on the outside and creamy on the inside, featuring salmon, spicy mayo, and avocado.
    Servings 2 servings
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Resting time 2 hours hrs
    Total Time 2 hours hrs 35 minutes mins

    Ingredients

    • 1 ⅛ cup sushi rice
    • 1 tablespoon sesame oil
    • 2 tablespoons brown sugar
    • 2/8 cups rice vinegar
    • 1 ½ raw salmon
    • 1 avocado
    • 1 small green onion
    • 4 teaspoons mayonnaise
    • 2-4 teaspoons sriracha sauce adjust to your spice preference
    • A few chives
    • frying oil
    • Some sesame seeds optional
    • ½ lime optional
    Metric - US Customary

    Instructions

    • Place your sushi rice in a pot of boiling water without rinsing it, and cook it following the instructions on the package (as different brands may have different cooking times).
    • Meanwhile, prepare the rice sauce by mixing sesame oil, brown sugar, and rice vinegar in a small bowl. Heat the bowl in the microwave for 30 seconds, then mix again until everything is well combined.
    • Drain the cooked rice and add the sauce to it. Take a dish suitable for freezing, line it with plastic wrap, and transfer the rice into it. Make sure the rice layer is approximately 2 inches thick. Place another layer of plastic wrap directly on top of the rice.
    • Allow it to rest in the freezer for 2 hours. After the resting time, heat your frying oil. While the oil is heating up, cut the rice into medium-sized squares.
    • Once the oil is hot enough (you'll know it's ready when a drop of water sizzles), carefully place the rice squares into the hot oil and fry them for about 5 minutes on each side.
    • While they are frying, finely slice your salmon and prepare its sauce. In a bowl, mix mayonnaise and sriracha sauce, then add the sliced salmon and mix it all together.
    • Slice the avocado into thin strips and set it aside. Once the rice squares are cooked and golden brown, add the salmon in sauce and the avocado slices.
    • Finish by garnishing with finely chopped chives and green onion. Enjoy!
    Author: Marie Compain
    Calories: 777kcal
    Course: Main course, Sushi
    Cuisine: American
    Keyword: crispy, delicious, easy, quick
    Régime: Dairy-free, Gluten-free

    Nutrition

    Serving: 1serving | Calories: 777kcal | Carbohydrates: 113g | Protein: 13g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 295mg | Potassium: 620mg | Fiber: 10g | Sugar: 13g | Vitamin A: 192IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 3mg

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

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