Description
Crispy Chili Crisp Salmon Rice Stacks are restaurant-style layered rice stacks featuring crispy seasoned salmon, sushi rice, creamy avocado, crunchy cucumber, and a spicy chili crisp drizzle. These flavorful stacks are perfect for lunch, dinner, or entertaining.
Ingredients
- 1 lb salmon fillet, skin removed and cut into small cubes
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 large avocado, diced
- 1 cucumber, finely diced
- 2 tablespoons chili crisp
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into thin strips (optional)
Instructions
- In a bowl, toss salmon cubes with sesame oil, garlic powder, paprika, salt, and black pepper.
- Heat a skillet over medium-high heat and cook salmon for 2-3 minutes per side until crispy and fully cooked.
- Mix cooked sushi rice with rice vinegar and sugar. Allow to cool slightly.
- Combine mayonnaise and sriracha in a small bowl to create a spicy mayo.
- Place a food ring mold or measuring cup on a serving plate.
- Press a layer of sushi rice firmly into the bottom.
- Add a layer of diced cucumber.
- Add a layer of diced avocado.
- Top with crispy salmon pieces.
- Carefully remove the mold.
- Repeat with the remaining ingredients to create additional stacks.
- Drizzle each stack with chili crisp and spicy mayo.
- Sprinkle with green onions, sesame seeds, and nori strips.
- Serve immediately.
Notes
- Sushi rice holds together best for stacking.
- Air-frying the salmon creates extra crispiness.
- Adjust chili crisp and sriracha to your preferred spice level.
- Add mango or edamame for additional flavor and texture.
- Serve immediately for the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian-Inspired