Description
A viral Japanese-Korean fusion appetizer featuring golden, crispy rice cakes topped with a spicy, buttery salmon mixture. Balanced textures and bold flavors are achieved through overnight rice pressing and a smoky mayo-Sriracha glaze.
Ingredients
Sushi-grade salmon (12 slices)
Japanese mayo (1 heaped tbsp)
Sriracha (1/2 tbsp)
Sesame oil (1/2 tbsp)
Soy sauce (1/2 tbsp)
Spring onions (1/2, finely sliced)
Jalapeño (1, finely sliced)
Cooked sushi rice (1/2 cup)
Peanut or vegetable oil (drizzle)
Instructions
Press cooked sushi rice into a small container, pack tightly with spoon, and refrigerate overnight.
Dice sushi-grade salmon and combine with Japanese mayo, Sriracha, sesame oil, and soy sauce.
Blend in spring onions; adjust spice/salt.
Heat oil (1/2 inch depth) in a pan to 350°F/175°C.
Cut rice block into small squares (bite-sized) and fry 1-2 minutes per side until golden and crispy.
Top each square with spicy salmon topping.
Garnish with sliced jalapeño before serving.
Notes
Use tamari instead of soy sauce for gluten-free option
Smoked salmon works if fresh not available
Add nori flakes for extra umami
Soak used frying oil in clay to store for reuse
Salmon mixture can be chilled ahead up to 2 hours
Longer fry creates thicker crunch
- Prep Time: 15
- Cook Time: 8
- Category: Appetizers
- Method: Frying
- Cuisine: Japanese-Korean Fusion
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1.8g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 45mg