Crispy Rice With Salmon And Avocado
Published Oct. 18, 2023
- Total Time
- About 4 hours
- Prep Time
- 5 minutes
- Cook Time
- 4 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:18 pieces
- 1½ cups sushi rice, rinsed well
- 1tablespoon unseasoned rice vinegar
- 2teaspoons granulated sugar
- Kosher salt (Diamond Crystal)
- 1jalapeño or serrano chile
- 1lemon
- ½pound sushi-grade, center-cut, skinless salmon fillet (see Tip)
- 1small avocado
- 2tablespoons neutral oil (such as canola), plus more as needed
- 1tablespoon unsalted butter, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
121 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 107 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium saucepan, stir together 2 cups water, the rice, vinegar, sugar and 1 teaspoon salt. Bring to a boil over high heat, cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes. Remove from heat and let sit, covered, for 10 minutes.
- Step 2
Line an 8-inch square baking pan with plastic wrap and leave a generous overhang on two sides. Transfer the rice to the prepared pan and press to flatten into an even layer. Let sit out at room temperature until cool, about 30 minutes, then cover with the overhang. Refrigerate until firm, at least 2 hours but preferably longer (up to 24 hours).
- Step 3
When you’re done making the rice, in a small bowl, finely grate 1 teaspoon jalapeño (or more if you like it spicy) and the zest of the lemon. Add a pinch of salt and stir with a fork or chopsticks until combined. (Reserve the rest of the jalapeño for another use and the lemon for Step 4.) Use a sharp knife to slice the salmon crosswise into 18 pieces, roughly ¼-inch-thick. (For clean cuts, slice in one long motion from the heel to the tip of the knife, as opposed to sawing the fish. If you’re having difficulty, freeze the fish for 10 to 15 minutes to firm slightly, then try again.) Arrange on a plate, spread with the lemon-jalapeño mixture, cover and refrigerate for up to 24 hours.
- Step 4
When you’re ready to cook, pit the avocado and thinly slice crosswise, arrange on a plate, squeeze half the lemon over, season with salt and refrigerate. Unwrap the rice and invert it onto a cutting board. Remove the plastic wrap. Using a greased knife, cut into 18 even rectangles. (Two cuts one way and five cuts the other.)
- Step 5
In a large, nonstick skillet, heat 2 tablespoons oil and the butter over medium. When the butter is foaming, working in batches if necessary, add the rice blocks and cook until golden on the top and bottom. The timing will depend on how long you chilled your rice, but it could take anywhere from 5 to 10 minutes per side. Transfer to a paper-towel lined plate and sprinkle with salt. Repeat with the remaining blocks, adding more oil and butter as needed.
- Step 6
Arrange the salmon jalapeño-side down on the rice, then top with a slice of avocado. Eat right away.
Tip
- If sushi-grade salmon isn’t available, purchase 18 slices of salmon sashimi from a sushi restaurant, or, while not exactly the same, use pieces of lox. The recipe also works with sushi-grade tuna.
Private Notes
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Cooking Notes
A Pandey
Danise every time you sub tuna for salmon an angel dies.
Daniel N
To gild the lily, add chipotle mayo, soy sauce, cilantro, or mint atop each block. See Jean-Georges Vongerichten's Fried Sushi Cakes recipe for inspiration (https://cooking.nytimes.com/recipes/12771-jean-georges-vongerichtens-fried-sushi-cakes).
KellyCool
Why, oh why would anyone ever buy farm raised salmon? Why? The open ocean pens filled with antibiotics, growth hormones and dyes are shocking; and ecologically devastating. Oh and it tastes BAD.
Carol from Queens
@KellyCool and @reallygood-andgetsbetter - That "all farmed salmon is bad" is an oversimplification of the choices available now. Farmed seafood is something we will have to rely on in the future, and to some degree now. Many of those practicing Aquaculture are working to make it better. Farmed Atlantic salmon from the Faroe Islands, for instance, is a good option, is delicious, and affordable. https://www.seafoodwatch.org/recommendations/download-consumer-guides/sustainable-salmon-guide
really good-and gets better
Farm raised salmon has a number of strikes against it from an environmental standpoint. May want to think about it. Not trying to guilt, but just was a big article in NY Times about it.
Zach
Sushi/sashimi grade isn't a regulated term and typically just refers to freshness and that it's farm raised so there aren't parasites. If you can't find sushi grade salmon, buy frozen farm raised salmon at the grocery store and thaw it in the fridge submerged in a saline solution with ice cubes to keep it very cold. Once it's thawed you can slice it and eat right away or keep it in the fridge for a few hours out of the water to improve texture a little bit.
Bryan
Absolutely! Most Asians would. Ain’t nobody got time for boiling rice on a stove.
Vladmir
Not dumbproof It’s a wonderful recipe, however make sure to take some steps for good results: - don’t even think about using anything other than a non-stick pan - the rice rectangles seem to like each other, because they tend to stick together; leave some space between them - use a spatula to flip the rice, with tongs you might risk breaking the rectangles, depending on their size - someone suggested to put cilantro over the salmon; I’ll make sure to try this next time
CAS
how well are you rinsing the rice? I rinse my rice, let the rice sit in water for 5-10 minutes, rinse again. season the rice with vinegar, sugar, salt after its cooked. the water to rice ratio is too much...try using 1 cup rice, 9/10 cup water...good luck!
Cascadian
In Seattle, we are lucky to have Uwajimaya, a Japanese-centric Asian market with a superb seafood department. Their must be equivalents in other cities. They will have blocks of sushi-grade fish ready to go. I cannot wait to try this riff on sushi rice. Yes, I make my own sushi. No, it’s not beautiful and never ever will be, but this way I can afford it more often than not. Have fun!
Smufty
Zach, properly freezing wild caught fish kills the parasites which is what reputable distributors do: A>freezing and storing fish at a surrounding temperature of minus 4 degrees Fahrenheit or colder for seven days B>freezing at a surrounding temperature of minus 31 degrees or colder until the fish is solid and storing at the same temperature for 15 hours or C>freezing at a surrounding temperature of minus 31 degrees until the fish is solid and storing at minus 4 degrees or below for 24 hours
GInger Bee
We have a lo-fat way to make crispy rice...that requires no oil. (We use long-grain brown—leftover cooked rice that's been refrigerated—but it'd probably also work with white rice.) Line a sheet pan w/parchment paper + spread the rice evenly over it (1/2" thick +/-). Place pan in mid-shelf of hot oven (~425F) until crispy, 15 mins or so. Even w/out oil, the rice slides right off. (If you plan to cut it into blocks, compress more firmly before baking.) Season to taste afterwards.
Bryan
Not one bit - it’s not sticky enough and won’t hold together
Mary
I think it would be good to sub yuzukosho for the the jalapeño and lemon zest.
Sylvia
Yes, ahi would be an outstanding substitute.
Mike Linton
I can't find sushi grade salmon so I just bought some salmon and seared it for about 2 minutes each. But I would love to try it as the recipe as written.
Lena B
I love crispy rice with basically anything on top. I was excited by the picture and excited to try achieving a similar look. To be honest, I did, but it was incredibly time consuming and not for the faint of heart. If you decide to make this dish, clear your schedule, and don’t forget to season the rice!
Lisa
This is a great way to use up leftover sushi rice, and sushi salmon tartare is also great on top. I’ve made this twice, and it’s killer. I brushed the salmon with whiskey barrel soy sauce. Check your jalapeño for heat since they’re not all hot. Delicious.
KE
This is a wonderful recipe! And easy once you've got the prep done. I spaced it out over two days and it was delicious (fried the rice just before eating though). I could see easily making a chirashi bowl out of these components too.
leskap19
Loved this recipe. made as written. Easy and fun to make. I liked that I was able to prep the rice and the sushi in the morning, then just cooked the rice at dinner time. I thought this would be dinner for two of us, but it was waaaay too much. next time i will half it. I will see how well the rice and salmon save overnight.
Lonny.
How about using marinated tomato flesh instead of salmon. I’ve made tomato sushi before and it’s amazing.
Eubean
I tried it. I loved it. I didn't die. Stop the whining for a minute or two.
GInger Bee
We have a lo-fat way to make crispy rice...that requires no oil. (We use long-grain brown—leftover cooked rice that's been refrigerated—but it'd probably also work with white rice.) Line a sheet pan w/parchment paper + spread the rice evenly over it (1/2" thick +/-). Place pan in mid-shelf of hot oven (~425F) until crispy, 15 mins or so. Even w/out oil, the rice slides right off. (If you plan to cut it into blocks, compress more firmly before baking.) Season to taste afterwards.
Ginger Bee
ps: the more firmly you press down (or compress) the rice, the better.
james
Same as above. Didn’t hold up to frying. Rinsed rice longer than directed, but it fell apart about a minute after hitting the oil. Won’t be doing this again.
BarbM
Ali Slagle you are a genius! Oh.My.Goodness!
Vladmir
Not dumbproof It’s a wonderful recipe, however make sure to take some steps for good results: - don’t even think about using anything other than a non-stick pan - the rice rectangles seem to like each other, because they tend to stick together; leave some space between them - use a spatula to flip the rice, with tongs you might risk breaking the rectangles, depending on their size - someone suggested to put cilantro over the salmon; I’ll make sure to try this next time
Mary
I think it would be good to sub yuzukosho for the the jalapeño and lemon zest.
Katia
Tried making this dish a few times. Could never achieve the correct crispness. It turned out… gummy. Does anyone have any tips to make it like you would get in the restaurant?
CAS
how well are you rinsing the rice? I rinse my rice, let the rice sit in water for 5-10 minutes, rinse again. season the rice with vinegar, sugar, salt after its cooked. the water to rice ratio is too much...try using 1 cup rice, 9/10 cup water...good luck!
Smufty
Zach, properly freezing wild caught fish kills the parasites which is what reputable distributors do: A>freezing and storing fish at a surrounding temperature of minus 4 degrees Fahrenheit or colder for seven days B>freezing at a surrounding temperature of minus 31 degrees or colder until the fish is solid and storing at the same temperature for 15 hours or C>freezing at a surrounding temperature of minus 31 degrees until the fish is solid and storing at minus 4 degrees or below for 24 hours
JustJen
Traditionally I believe the sushi rice is seasoned after cooking.
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