Crunchy Rice Cubes with Spicy Salmon & Jalapeño
Golden and crunchy rice cubes topped with a fresh salmon tartare seasoned with Japanese mayonnaise and sriracha. A bite that combines the tenderness of salmon, the crunchiness of rice, and the spiciness of jalapeño.
🛒 Ingredients
2 servings
- 400g of sushi rice (Japanese short-grain rice)
- 80ml of rice vinegar
- 2 tbsp of sugar
- 1 tsp of fine salt
- 300g of fresh salmon (sashimi quality)
- 3 tbsp of Japanese mayonnaise (Kewpie)
- 1 to 2 tsp of sriracha (to taste)
- 1 tsp of toasted sesame oil
- 1 tbsp of soy sauce
- Neutral frying oil (sunflower or peanut oil)
- 1 fresh jalapeño, sliced into thin rounds
- Sesame seeds for decoration (optional)
- Chopped scallion for garnish (optional)
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Watch on TikTokDirections
- 1
Rinse the sushi rice several times with cold water until the water is clear, then cook according to the package instructions (approximately 400ml of water for 400g of rice).
- 2
While the rice is still warm, mix in a bowl the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooked rice and gently fold it in with a spatula while aerating to cool.
- 3
Line a rectangular plate (approximately 20x15cm) with plastic wrap. Press the seasoned rice into an even layer of 3 to 4cm thickness. Cover with plastic wrap, press firmly, and refrigerate for at least 30 minutes (ideally 1 hour) to allow the rice to solidify.
- 4
Remove the rice block from the refrigerator and unmold it. Cut into small regular cubes of approximately 4x4cm using a damp knife to prevent the rice from sticking.
- 5
Classic frying: heat oil to 180°C in a deep pan. Fry the cubes in batches of 4 to 6 pieces, 2 to 3 minutes per side, until golden brown and crispy. Drain on paper towels. / Air Fryer: spray the cubes with oil and cook at 200°C for 12 to 15 minutes, flipping halfway through.
- 6
While frying, prepare the salmon tartare: cut the salmon into small regular pieces of 5mm. In a bowl, mix the salmon with Kewpie mayonnaise, sriracha, toasted sesame oil, and soy sauce. Refrigerate until ready to serve.
- 7
Place a generous spoonful of spicy salmon tartare on each rice cube still warm. Garnish with a slice of fresh jalapeño, some sesame seeds, and chopped scallion. Serve immediately.
💡 Chef's Tip
The secret to perfectly crunchy rice: the cubes must be well chilled and slightly dry on the surface before frying. If possible, let them rest for 10 minutes uncovered in the refrigerator just before frying — this eliminates residual moisture and ensures an unparalleled crunch without the rice crumbling in oil.
