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
July 28, 2022
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
- Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
- Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
- 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.
- 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.
- 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.
- Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
- Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
- 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.
- Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
- 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.
- Serve immediately with ponzu sauce for dipping.
- Enjoy!
