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Yuzu Ponzu Salmon With Crispy Rice

Yuzu kosho and salmon make an unbeatable pair in this yuzu ponzu salmon-topped crispy sushi rice. These fun bites make the perfect appetizer!

Tasty Team
Yuzu Ponzu Salmon With Crispy Rice
Total Time

1 hr 35 min

1 hr 35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Total Time

1 hr 35 min

1 hr 35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 12 pieces

Sushi Rice

  • 2 ½ tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 ¾ cups cooked short-grain white rice (350 g), warm
  • 1 ½ cups avocado oil (360 mL), for frying

Yuzu Ponzu Salmon

  • 3 tablespoons kewpie mayonnaise
  • 1 ¼ teaspoons yuzu kosho
  • 1 teaspoon yuzu extract
  • ½ teaspoon sesame oil
  • ½ teaspoon soy sauce
  • ½ lb sushi-grade salmon (225 g), finely chopped
  • 2 tablespoons scallions, finely chopped

For Garnish

  • 1 teaspoon white sesame seeds, toasted
  • 1 teaspoon black sesame seeds
  • jalapeño, thinly sliced (optional)

For Dipping

  • ponzu sauce

Nutrition Info

  • Calories 224
  • Fat 22g
  • Carbs 1g
  • Fiber 4g
  • Sugar 1g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
  2. Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
  3. Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.
  4. Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
  5. Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.
  6. Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
  7. Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
  8. Carefully add 3–4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3–4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3–4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.
  9. Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
  10. Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.
  11. Serve immediately with ponzu sauce for dipping.
  12. Enjoy!

Ingredients

for 12 pieces

Sushi Rice

  • 2 ½ tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 ¾ cups cooked short-grain white rice (350 g), warm
  • 1 ½ cups avocado oil (360 mL), for frying

Yuzu Ponzu Salmon

  • 3 tablespoons kewpie mayonnaise
  • 1 ¼ teaspoons yuzu kosho
  • 1 teaspoon yuzu extract
  • ½ teaspoon sesame oil
  • ½ teaspoon soy sauce
  • ½ lb sushi-grade salmon (225 g), finely chopped
  • 2 tablespoons scallions, finely chopped

For Garnish

  • 1 teaspoon white sesame seeds, toasted
  • 1 teaspoon black sesame seeds
  • jalapeño, thinly sliced (optional)

For Dipping

  • ponzu sauce

Nutrition Info

  • Calories 224
  • Fat 22g
  • Carbs 1g
  • Fiber 4g
  • Sugar 1g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
  2. Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
  3. Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.
  4. Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
  5. Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.
  6. Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
  7. Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
  8. Carefully add 3–4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3–4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3–4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.
  9. Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
  10. Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.
  11. Serve immediately with ponzu sauce for dipping.
  12. Enjoy!

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