Can I use frozen salmon for crispy rice salmon bites?

You can, but it must be salmon that has been commercially frozen specifically to sashimi standards, which kills parasites and makes it safe to eat raw. Look for packaging that says "sashimi-grade" or "suitable for raw consumption." Thaw it overnight in the refrigerator, not on the countertop, and pat it completely dry before dicing.

Why did my rice fall apart when frying?

The most common reason is that the rice was not chilled long enough. Two hours is the minimum, and overnight is better. The second reason is that the oil was not hot enough when the rice went in, causing the pieces to steam rather than sear. Make sure the oil is shimmering and a tiny test piece sizzles on contact before adding the full batch.

What type of rice works best for this recipe?

Short-grain Japanese sushi rice is the only reliable option here. Brands like Nishiki, Koshihikari, or Tamaki Gold all work well. Medium-grain rice can work in a pinch, but long-grain varieties like basmati or jasmine do not have enough starch to hold together through the pressing, slicing, and frying process.

Can I bake the rice instead of frying it?

Baking produces a drier, less golden result than pan-frying, but it does work if you prefer to avoid a lot of oil. Brush the rice pieces generously with oil on all sides, place on a parchment-lined baking sheet, and bake at 425°F for 20 to 25 minutes, flipping once at the halfway point. The crust will be paler and slightly less shatteringly crisp, but the flavor is still excellent.

Crispy Rice Salmon Bites (Nobu Copycat Recipe)

Name: Crispy Rice Salmon Bites: The Nobu Copycat You Can Make at Home
Prep time: 2 h 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: Japanese
Ingredients: 2 cups sushi rice (short-grain Japanese rice, rinsed until water runs clear); 2 1/2 cups water; 3 tablespoons rice wine vinegar; 1 tablespoon caster sugar; 1 teaspoon fine sea salt; 3 tablespoons neutral oil (avocado or sunflower oil) for frying; 10 ounces sashimi-grade salmon (finely diced into 1/4-inch cubes); 3 tablespoons Kewpie mayonnaise; 1 to 2 teaspoons sriracha (adjust to taste); 1 teaspoon soy sauce or tamari; 1/2 teaspoon sesame oil; 1/2 teaspoon fresh ginger (finely grated); 1 teaspoon rice wine vinegar; 1 ripe avocado (sliced thinly); 1 teaspoon sesame seeds (toasted); 2 spring onions (thinly sliced); 1 tablespoon pickled jalapenos; 1/4 teaspoon flaky sea salt

Description

Golden pan-fried sushi rice rectangles topped with a cool, spicy salmon mixture and creamy avocado slices. These bites have a satisfying crunch on the outside, a tender chewy center, and a bold, fresh topping that comes together in one impressive appetizer.

Ingredients

Scale

For the crispy rice:

2 cups sushi rice (short-grain Japanese rice, rinsed until water runs clear)

2 1/2 cups water

3 tablespoons rice wine vinegar

1 tablespoon caster sugar

1 teaspoon fine sea salt

3 tablespoons neutral oil (avocado or sunflower oil) for frying

For the spicy salmon topping:

10 ounces sashimi-grade salmon (finely diced into 1/4-inch cubes)

3 tablespoons Kewpie mayonnaise

1 to 2 teaspoons sriracha (adjust to taste)

1 teaspoon soy sauce or tamari

1/2 teaspoon sesame oil

1/2 teaspoon fresh ginger (finely grated)

1 teaspoon rice wine vinegar

For serving:

1 ripe avocado (sliced thinly)

1 teaspoon sesame seeds (toasted)

2 spring onions (thinly sliced)

1 tablespoon pickled jalapenos

1/4 teaspoon flaky sea salt

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Prep Time: 20 min
Rest Time: 120 min
Cook Time: 25 min
Category: Appetizer
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 piece
Calories: 128 kcal
Sugar: 1 g
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 22 mg