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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Instructions

1. Cook the sushi rice with 2 1/2 cups water in a rice cooker or covered saucepan over low heat until all water is absorbed, about 15 minutes. Tip the hot rice into a wide bowl and fold in the rice wine vinegar, sugar, and fine sea salt gently with a rice paddle or wooden spoon until combined and slightly cooled.

2. Line an 8-by-8-inch baking dish with plastic wrap, leaving an overhang on all sides. Press the seasoned rice firmly and evenly into the dish to a depth of about 3/4 inch. Fold the plastic wrap over the surface and press down firmly with a flat-bottomed dish or can. Refrigerate for at least 2 hours or overnight until the rice is cold and compact.

3. Combine the diced salmon, Kewpie mayonnaise, sriracha, soy sauce, sesame oil, grated ginger, and rice wine vinegar in a bowl. Fold gently until the salmon is evenly coated. Taste and adjust seasoning, then cover and refrigerate until ready to use.

4. Lift the pressed rice block from the dish using the plastic wrap overhang. Place on a chopping board and cut into 14 equal rectangles, approximately 2 by 1.5 inches each. Pat the surfaces dry with a paper towel.

5. Heat the neutral oil in a heavy non-stick or cast iron pan over medium-high heat until it shimmers. Add the rice pieces in a single layer without crowding. Fry for 3 to 4 minutes on the first side without moving them until a deep golden crust forms and the pieces release naturally from the pan.

6. Flip each rice piece carefully with a thin spatula and fry for a further 2 to 3 minutes on the second side until golden and crisp. Transfer to a wire rack lined with paper towels. The rice should sound hollow and crisp when you tap it lightly.

7. Place a thin slice of avocado on each warm rice piece, then top with a generous spoonful of the cold spicy salmon mixture. Finish with toasted sesame seeds, sliced spring onion, a pickled jalapeno slice, and a small pinch of flaky sea salt. Serve immediately while the rice is still warm and crackling.

Notes

Store any unassembled fried rice pieces in an airtight container at room temperature for up to 4 hours, or in the refrigerator for up to 1 day. Reheat in a dry pan over medium heat for 2 minutes per side to restore the crisp. The spicy salmon mixture should be kept refrigerated and used within 24 hours. Do not freeze assembled bites.

Use sashimi-grade salmon labeled specifically for raw consumption. If using commercially frozen salmon, thaw overnight in the refrigerator and pat completely dry before dicing.

Kewpie mayonnaise is strongly recommended for the richest flavor. Regular mayonnaise can be substituted but will produce a milder, less tangy result.

For an air fryer version, brush the rice pieces with oil on all sides and air fry at 400 degrees F for 12 to 14 minutes, flipping once halfway through, until golden.

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
Sodium: 210 mg
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