Inspired by Chotto Matte's menu, this Spicy Salmon Crispy Rice recipe is my own take for date night at home. It's easy to make and much cheaper than eating out at the restaurant!
1cupSushi Ricecook according to package instructions
2-3tbspRice Vinegar or White Vinegar
2tbspWhite Sugar
2tbspCooking Oil
For the Chipotle Mayo
½cupKewpie Mayo
1heaped tspChipotle Paste
½tspSalt
½tspBlack Pepper
½tspPaprika
½tsp Chilli Powder
Garnish (optional)
Chopped Scallions
Instructions
Making the crispy rice
Mix together white vinegar and white sugar. Pour the mixture into the freshly cooked sushi rice. Mix to combine.
2-3 tbsp Rice Vinegar or White Vinegar, 2 tbsp White Sugar, 1 cup Sushi Rice
Transfer the seasoned rice into a rectangle dish or box. Firmly press the rice down to get an even surface. Set aside to cool down or chill overnight.
Flip the rectangular dish/box upside down and the rice should come out as a block. Using a sharp knife, divide the rice block into 8 equal rectangles.
Heat cooking oil in a pan over medium-high heat.
2 tbsp Cooking Oil
Once the oil is smoking hot, add the rice blocks into the pan, leaving gaps in between each block, and fry for 3-5 minutes on each side until golden. Set aside.
Making the seared salmon
Slice the salmon into 8 equal portions. Season with salt, black pepper, smoked bbq seasoning, and olive oil. Set aside to marinate for about 10-15 minutes.
240 g Salmon, 1 tsp Smoked BBQ Seasoning, ½ tsp Salt, ½ tsp Black Pepper, 1 tbsp Olive Oil
Heat grill pan over high heat. Sear salmon on each side for about 1-2 minutes until lightly charred. Cook longer if you prefer the salmon more cooked. Set aside.
Preparing the chipotle mayo
In a small bowl, mix together all the chipotle mayo ingredients until combined.
½ cup Kewpie Mayo, 1 heaped tsp Chipotle Paste, ½ tsp Salt, ½ tsp Black Pepper, ½ tsp Paprika, ½ tsp Chilli Powder
Assembling everything together
Spread chipotle mayo over the top of each crispy fried rice block then top with a piece of seared salmon for each. Garnish with chopped scallions if you like and serve immediately!
Chopped Scallions
Notes
Short-grain Japanese rice is not substitutable because it is stickier in nature and allows the rice grains to gel with one another and stay in whatever shape you try to create.
When seasoning the rice, make sure you are adding the vinegar-sugar mixture when the rice is still hot and freshly cooked. Do not wait till it's cooled down.
When frying the rice blocks, make sure the pan and oil are really hot so that it sears nicely to form a golden crispy crust and not get too oily. Also, do not overcrowd your pan and leave a little bit of gap between each block as the rice may stick to one another.