Spicy Salmon Crispy Rice (Air Fryer)
This spicy salmon crispy rice is a simple and delicious way to make crispy rice without all the calories from deep frying.
Ingredients
Rice
- 2 cups short grain sushi rice (not cooked)
- 200 g rice vinegar
- 80 g sugar
- 36 g salt
- 10 g mirin
Salmon
- 24 oz salmon sashimi
- 2 tbsp Japanese mayo
- 1 tbsp sriracha
- 2 stalks green onion
- 1 tsp sesame oil
- 1 tsp salt
Instructions
- Cook 2 cups for short grain sushi rice in your rice cooker accordingly.2 cups short grain sushi rice
- In a medium saucepan add rice vinegar, sugar, salt, and mirin. Cook over medium heat until clear and sugar is dissolved.200 g rice vinegar, 80 g sugar, 36 g salt, 10 g mirin
- Add ΒΌ cup/cup of rice of the vinegar mixture into the rice. This means you will add pretty much all of the vinegar mixture into the rice and mix well.
- Lay down plastic wrap on top of a tray, then add the seasoned sushi rice on top and press it down.
- Top with another layer of plastic wrap then press it down with another tray or anything that fits to compress the rice. Place in fridge to cool down for at least 2 hours.
- Mince up the sushi grade salmon until very fine.24 oz salmon sashimi
- Add mayo, sriracha, chopped whites of the green onions, sesame oil, and salt.2 tbsp Japanese mayo, 1 tbsp sriracha, 2 stalks green onion, 1 tsp sesame oil, 1 tsp salt
- Mix well then place in fridge while you wait for rice to harden.
- Once the rice is ready, take out out and cut them into your desired shape/size. I decided to use a circular shape.
- Spray both sides with oil then place in the air fryer at 400F for 15 minutes, flipping halfway through.
- Once crispy, top the rice with our salmon mixture and top with green onion.
