Crispy Rice with Salmon Poke
What is crispy rice?
Crispy rice is exactly what it is in the name! Rice that has been fried until golden crispy!
What type of rice is used?
Normally short grain Japanese rice is used, but you could also use medium grain rice. But I found a short cut which is to use InnovAsian Sticky White Rice which goes for about $7 a box and saves you a lot of time!
TIPS//
It is best to to leave the sticky rice over night in the fridge before frying it
Avocado oil is best for cooking crispy rice. I find the other oils doesn’t give it the golden color it needs.
I find any type of poke is best with crispy rice, but you may also use tuna/chicken salad or imitation crab salad.
This is best eaten FRESH! It is not the same when you reheat it.
PREP TIME: 30 mins and overnight for the rice is best
COOK TIME: about 10 mins per piece
SERVES: 12 pieces
Ingredients:
18oz InnovAsian Sticky White Rice
2 lbs raw salmon
dash of rice vinegar
2-3 tbsp light soy sauce
1 tbsp sesame oil
sriracha and kewpie mayo to taste
1/2-1 cup green onions (diced)
1 jalapeno (sliced)
1 avocado (sliced)
sesame seeds (optional for garnish)
avocado oil for frying
salt (optional)
Directions:
Cook Sticky White Rice according to the package and add a dash of vinegar
Pack it tightly in a baking pan, let it cool down before putting it in the fridge. Overnight in the fridge is best or a minimum of 6 hours
Prepare salmon poke by cutting into bite size pieces
Mix in kewpie mayo, sriracha, soy sauce, sesame oil, and green onions (taste test)
Take out Sticky White Rice and cut into 12 even pieces
Fry Sticky White Rice in avocado oil on medium low to medium heat until it turns golden brown (3-5 mins on each side). Make sure it doesn’t burn
(OPTIONAL) You may sprinkle a dash of salt on the crispy rice once you take it off the heat.
Assemble by adding a slice of avocado, salmon poke, jalapeño, and sprinkle sesame seeds.
