Recipe
Spicy Salmon Crispy Rice by Duck Sauce Yum
17 March, 2025
Enjoy this delicious recipe with thanks to Shan @ducksauceyum, enjoy creamy umami notes from the salmon that pair perfectly with the crispy rice texture. Topped with a spicy citrus Yuzu Koshu, enjoy a burst of complex flavour perfect to enjoy yourself or to impress your friends when entertaining!
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Featuring our Mitake Plate.02
Salmon Crispy Rice.Ingredients
2 cups Sushi rice
2 tbsp rice vinegar
1 tbsp sugar
100g salmon
1 bunch chives
1 tbsp kewpie mayo
½ tbsp gochujang
1 tsp soy sauce
½ tbsp sesame oil
Pinch of sugar
Recipe
01.
Use your preferred method to cook rice. While the rice is cooking, add vinegar and sugar to a bowl and mix well till the sugar is dissolved. Once rice is cooked, add the vinegar and sugar mixture to the rice whilst fluffing the rice to incorporate well.
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Cook the rice.04
Combine vinegar and sugar.02.
Add rice to a baking tray lined with baking paper. Lay another layer of baking paper on the top surface of the rice, and compress it with another baking tray of a similar size. Freeze the rice mixture within the two trays overnight.
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Baking trays.06
Press rice into the baking tray.03.
To prepare the salmon mixture, combine mayo, gochujang, soy sauce, sesame oil, and a pinch of sugar to a bowl and mix well till combined. Adjust the seasoning to your personal preference.
04.
Next, dice the salmon. It is up to you how finely minced you would like it. I prefer to retain the integrity of the salmon, so I dice it into uniform ½ cm cubes, before running my knife through it roughly a few times.
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Salmon sauce mixture.08
Dice the salmon.05.
Add finely sliced chives & grated lemon zest to the salmon, along with the dressing we made earlier. Mix well till every piece of salmon is evenly coated.
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Chop the chives10
Zest the lemon.11
Mix well!12
Coat the salmon in the mixture.06.
With our rice now frozen, cut it into even sized rectangles. It is up to you how small or large you would like to make them. However, if you make them too small, you will lose the fluffy rice interior. You may also have to wait
07.
Pan-fry or deep-fry the rice until golden. Note here that if you deep-fry your rice, make sure you don’t fry it for too long, or else you risk the rice texture being too crunchy. Once fried, remove from the pan and lay out on a paper towel to drain excess oil.
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Cut the rice.14
Pan fried rice.10.
Add salmon mixture to the top of each rice cake, and garnish with Yuzu Kosho.
Enjoy!!