Yuzu kosho and salmon make an unbeatable pair in this yuzu ponzu salmon-topped crispy sushi rice. These fun bites make the perfect appetizer!
Cook Time
20 minutes
Total Time
1 hr 35 min
Yield
12 pieces
Ingredients
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
How to Make It
1. Step
Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
2. Step
Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
3. Step
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. Step
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. Step
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. Step
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. Step
Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
8. Step
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. Step
Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
10. Step
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.
