Spicy Salmon Tartare Crispy Rice with Avocado
Golden, perfectly crispy sushi rice cubes topped with a fresh, spicy sriracha salmon tartare and silky avocado slices. It's a delightful contrast of warm crunch and cool, creamy flavors, inspired by the viral fusion sushi trend!
🛒 Ingredients
4 servings
- 400g sushi rice (short-grain Japanese rice)
- 500ml cold water
- 60ml rice vinegar
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 250g fresh sashimi-grade salmon
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 to 2 teaspoons sriracha sauce (to taste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, finely sliced
- 1 teaspoon grated fresh ginger
- 2 ripe avocados
- Juice of half a lime
- Neutral vegetable oil for frying (about 4 tablespoons)
- Toasted sesame seeds for garnish
- Soy sauce for serving
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Watch the original video
Watch on TikTokDirections
- 1
Rinse the sushi rice under cold water 3 to 4 times until the water runs clear. Cook the rice according to package directions or in a rice cooker with 500ml of water.
- 2
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over low heat until completely dissolved. Let it cool.
- 3
Transfer the cooked rice to a large dish. Drizzle the vinegar mixture over the rice and gently mix with a wooden spatula using cutting motions. Let it cool for 10 minutes.
- 4
Line a rectangular mold (about 20x15 cm) with plastic wrap. Press the rice into an even layer, about 2.5 cm thick. Press down firmly. Cover and refrigerate for at least 2 hours (ideally overnight) to allow the rice to compact.
- 5
Meanwhile, prepare the tartare: dice the fresh salmon into very small 0.5 cm cubes. In a bowl, mix the Kewpie mayonnaise, sriracha, soy sauce, sesame oil, grated ginger, and green onions. Gently fold in the salmon. Refrigerate.
- 6
Unmold the rice and cut into uniform rectangles or cubes, about 4x6 cm, using a wet knife.
- 7
Heat the neutral oil in a non-stick skillet over medium-high heat. Pan-fry the rice cubes for 2 to 3 minutes per side until a golden, crispy crust forms. Drain on paper towels.
- 8
Slice the avocados thinly and immediately toss with lime juice to prevent browning.
- 9
To assemble: place a generous spoonful of spicy salmon tartare on each warm rice cube, then top with one or two avocado slices. Sprinkle with sesame seeds. Serve immediately with soy sauce on the side.
💡 Chef's Tip
The secret to perfect crispiness lies in how well you compact the rice: the firmer and longer it's chilled, the better the cubes will hold their shape during cooking without falling apart. For the best results, refrigerate it overnight. Absolutely use Japanese Kewpie mayonnaise – its creamier texture and umami flavor make all the difference in the tartare.
