Description
A quick and flavorful lunch featuring crispy pan-fried sushi rice topped with savory salmon and spicy mayo, offering a perfect balance of textures and umami flavors.
Ingredients
Scale
- 2 cups sushi rice (short-grain Japanese rice)
- 2.25 cups water
- 2 large salmon fillets (skin-on recommended)
- 2 tbsp soy sauce (divided)
- 1 tbsp mirin
- 3 tbsp Kewpie mayonnaise
- 1 tsp chili flakes
- 1 tbsp sesame oil
- 2 nori sheets (cut into strips)
- 2 stalks green onions (finely chopped)
- 1 tbsp furikake
- Salt and pepper to taste
- Lime juice (optional)
Instructions
- Rinse 2 cups of sushi rice under cold water until clear. Add rice and 2.25 cups water to a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 10 minutes.
- While rice rests, pat salmon fillets dry. Season with salt and pepper. Mix 1 tbsp soy sauce and 1 tbsp mirin, then brush onto salmon. Let marinate for 10 minutes.
- In a small bowl, mix 3 tbsp Kewpie mayo with 1 tsp chili flakes and a squeeze of lime if desired. Set aside.
- Transfer cooked rice to a large bowl and let cool slightly. Wet hands with water and shape about 1 cup of rice into a loose ball or thick patty.
- Heat 1 tbsp sesame oil in a skillet over medium heat. Place rice patty in pan, pressing gently to flatten. Cook for 3-4 minutes until golden and crispy. Flip and cook other side for 2 minutes. Remove and set aside.
- In the same pan, add a little more oil if needed. Place salmon skin-side down. Cook for 3-4 minutes until skin is crispy. Flip and cook for another 2-3 minutes until cooked through. Remove from heat.
- Place crispy rice patty in a bowl. Top with flaked salmon. Drizzle with spicy mayo. Sprinkle with furikake, green onions, and nori strips. Serve immediately.
Notes
Wet hands before shaping rice to prevent sticking. Do not skip the resting period for the rice to ensure even cooking. Use medium heat to avoid burning the rice. For a gluten-free version, use tamari instead of soy sauce and check furikake ingredients. Store components separately in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 1
- Protein: 35
Keywords: salmon onigiri, crispy rice bowl, japanese lunch, spicy mayo salmon, quick dinner, meal prep, high protein lunch