The Art of Making Crispy Salmon Sushi at Home

As I began making this crispy salmon sushi, I couldn't help but feel a sense of excitement and curiosity about the process. Chef Terada's recipe had promised to deliver a dish that was both delicious and visually appealing, and I was eager to see if it lived up to its hype. With a bottle of Japanese rice vinegar and a packet of cornstarch on hand, I set out to create this unique and tasty treat.

As I measured out the ingredients, I couldn't help but wonder about the origin of the recipe. Was it a traditional Japanese dish that had been passed down through generations, or was it a modern creation born from experimentation and innovation? Whatever its origins, one thing was clear: this crispy salmon sushi was going to be a game-changer.

With my ingredients at the ready, I began by heating up about half an inch of oil in a pan. The temperature had to be just right – not too hot, not too cold – or the rice would burn and the dish would be ruined. As I carefully placed the cooked sushi rice into the pan, I couldn't help but feel a sense of trepidation. Would this delicate process result in a crispy masterpiece, or a burnt disaster?

As the rice sizzled and crackled in the oil, I stirred it gently to prevent it from sticking to the pan. The aroma that wafted up was heavenly – a combination of sweet rice vinegar and savory sesame oil that tantalized my taste buds and left me wanting more. With the rice cooked to perfection, I added a slice of juicy avocado and a sprinkle of toasted sesame seeds for added texture and flavor.

But just as things were starting to come together, disaster struck. The oil suddenly spat out of the pan, sending me scrambling for safety. "Dangerous!" I cried, laughing nervously as I quickly extinguished the flames. It seemed that deep-frying this dish was not going to be the most suitable option after all.

Undeterred, I opted instead to use a bit of cornstarch to add some crunch to the dish without sacrificing its delicate texture. With a gentle stir and a sprinkle of seasoning, my crispy salmon sushi began to take shape. As I carefully placed it onto a plate, I couldn't help but feel a sense of pride and accomplishment. This was going to be good.

The first bite was nothing short of revelatory – the crunchy rice gave way to a soft, fluffy interior that simply melted in my mouth. The sesame oil and avocado added a rich, creamy element that complemented the delicate flavor of the salmon perfectly. And just as I had hoped, the crunch from the jalapeno slice on top added a welcome textural element to the dish.

But what really set this crispy salmon sushi apart was its subtle heat – a gentle warmth that spread through my taste buds like a warm hug. It was as if the dish had somehow managed to capture the essence of Japan itself, distilling it into a single, delicious bite.

And so, with every successive bite, I found myself becoming more and more enamored with this crispy salmon sushi. The combination of flavors and textures was nothing short of magical – like a symphony of tastes and sensations that danced on my palate and left me breathless.

As I finished the dish, I couldn't help but feel a sense of awe and respect for Chef Terada's skill and artistry. This was no ordinary recipe – it was a masterclass in flavor, texture, and presentation, distilled into a single, sublime dish that would stay with me long after I finished eating.

Thanks to Bokksu for sponsoring this video and making this incredible recipe possible. If you'd like to try some Japanese treats for yourself, be sure to click the link below and use my code Emmy to receive $15 off your order. And if you enjoyed this article as much as I did, please share it with your friends and family – and don't forget to follow me on social media, subscribe to my channel, and hit that notification bell to stay up-to-date on all my latest videos!

"WEBVTTKind: captionsLanguage: en(light upbeat dance music)- Greetings my beautifullovelies, it's Emmy.How are you?It's great to see you and welcome back.Today's video is sponsored by Bokksu.Now I know many of youalready know about Bokksu,but if you don't knowabout Bokksu already,Bokksu is a monthly subscription servicethat brings premiumsnacks and tea pairingsright to your doorstep.So Bokksu sources rare Japanese snacksand partners with family run businesses.So it's a really great feeling knowingthat you're supporting familiesand artisan snack makers.So the first box you'llreceive is Seasons of Japan,followed by monthly themed boxes.And this month I received...this one.And this one is called me Midori Moments.And midori is green.And includes a map to show youwhere all these treats come from.Gives you a great descriptionof each of the treatsincluded in the box.And I love that there aremultiples of some of these snacks.It's really, really fun to doa tasting with lots of people.My family loves this, especially my kids,and this is a sudachi, andthis is a rare type of citrus.It almost looks like a lime.It smells citrusy, but slightly apricoty.Kind of a yellow-green color,and look how soft they are.Itadakimasu.Mmm.Initially, it's very soft,but then as you pull it,it's stretchy and there'sa wonderful bounce to it,but it's not tough.The flavor is actually quite subtle.It's not lime, it's not lemon.It's not quite grapefruit,it's sudachi, it's lovely.I would definitely get these again.So if you'd like to tryall these marvelous treatsfor yourself and to support my channel,click the link down below,and use my code Emmy to receive$15 off your first order.And big thanks to Bokksufor sponsoring this videoand for their continued support,so I can make bettervideos for all of you.So today we're gonna be making somethingthat looks so delicious.It looks crispy, it hasa spicy salmon topping,and it's in the form of sushi.We're going to be makingcrispy salmon sushi,which is popularizedby the Tiky Tiky Toks.But this recipe is not a new one.I believe this originatedback in the 1990s from Nobu.Chef Nobu made this andit was very, very popular.It's a crispy seasonedsushi rice that's servedwith a salmon tartare,which is chopped up salmon that's seasonedwith some spicy mayo and you havethat on the crispy seasoned rice.Sounds absolutely delicious.But it is not something new.I guess what is old is new?So again, from the 1990s,so we're talking, you know,25, 30 years, but you know what?It looks delicious and I'mgonna go ahead and make it,because I wanna know what this bitefeels and tastes like.First, we have to prepare our rice.So I cooked two ricecooker cups of sushi rice.And while it was cooking,I prepared my vinegar,which was four tablespoonsof rice wine vinegarplus two tablespoons of sugar,and one teaspoon of a kosher salt.I mixed this well to make surethat all the salt and sugarwere dissolved in the vinegar.Once the rice was finished, Itook it outta the rice cookerand I gave it at a couple turns.Then I poured my seasoned vinegarinto the rice and continuedto gently stir it.Try to use a little bitof a slicing motion.We don't wanna get mushyrice, so just stir it.And if you like, youcan fan it a little bitto get some of thatexcess steam to evaporateand let it cool a littlebit to room temperature.Now, if you wanna maketypical sushi, there you go.There is your seasoned sushi rice,but we need to go a little bit furtherbecause we want to get theseinto beautiful little rectangular cubes.And as always, I will put linksto the videos I watch toprepare for this video.So next, we're gonna take a pan --I'm using a loaf pan here --and line it with a bit of plastic wrapand then press our seasoned rice into it.Make sure we press itdown nice and evenly.You're gonna take thesesides of the plastic wrapand wrap it around the brick of rice.And then I placed thisin the refrigerator.Now you can chill it for several hours,or if you wanna hasten things up,you can place it in the freezer.The reason why we're doing thisis that it'll make it easier to cut.And then using a sharp knife,we're gonna cut these intoone by two inch rectangles.So I have a beautifulpiece of salmon here.You could substitute tuna if you like,you could even use smokedsalmon if you like.Ultimately it's up to what you can findand also what you enjoy.So I'm gonna opt to cut theseinto about quarter inch cubesbut I've also seen otherrecipes where this actuallygets chopped quite finely,but it looks kind of mushy.And I don't really want that texture.To season this, a littledab of sesame oil.About a quarter teaspoon.I'm using Kewpie Mayo.I'm gonna start offwith about a tablespoon,and then we're gonna add some sriracha.About a teaspoon.Did you know that there'sa sriracha shortage,or they're anticipating a shortagebecause there's a shortage of the peppersbecause California's experiencinga monumental drought?So they're not able togrow as much peppersas they need to make this stuff.So, grateful that I have a big bottle.And just gently stir this together.So while we're preparingthe other ingredients,I'm gonna place thisback in the refrigerator.I have probably about quarter of an inch,half an inch of oil heating up here.I've seen this recipedone with deep frying,and I've also seen peoplejust pan saute thisin a non-stick pan.And I'm sort of splitting the differenceby just having a bitof oil heating up here.325 degrees.Place our rice in there.It's gonna spatter, sodon't get too close to this.Oh my gosh.(oil popping)Dangerous.Alrighty.Ah!Keep your distance.That's probably from thevinegar that we put in there.So maybe that's your reason todo the deep frying technique.You don't have so much of this going on.Eek.So turn it so it gets crispy on all sides.Ah!Oh my gosh.(oil spattering)Yeah, maybe the pan sautemethod would be better.This is not so nice.I don't like that it'sspraying oil everywhere.No, not safe.So Chef Terada...I saw in one of myvideos, uses cornstarch.And dry everything out a little bit.Let's try that.This is the cornstarch version.Yeah, okay.That's what we should do.(relaxed upbeat music)Alrighty, lovelies.Our cubes of rice, theseare not technically cubes,but our pieces of sushirice are nicely fried.Nice and golden.(spoon scraping)That's crispy.Mhmm.Now in one version Isaw, they use avocado,and I am a big fan of avocado,so I'm gonna do that too.I've sliced my avocado.Now we're gonna add someof that salmon on top,a slice of jalapeño.Whoop.That looks gorgeous.It's pretty tall.I'm not sure how I'm gonnaget that bite into my mouth,but, hello friend.(relaxed upbeat music)Alrighty, my lovelies.This is my first timehaving a crispy sushi.Alrighty.Itadakimasu.(rice crunching)Mm.Really, really tasty.As I hope you could hear,the rice is pleasantlycrispy on the outside,yet remains soft and kindof bouncy in the middle.The seasoning is perfect.There's just the right amount of sweetnessa little bit of tanginess and salt,and the avocado and thesalmon goes so well together.They're both rich.And that little bit of spice in thereis just a tiny littleflavor, in my opinion.Not nearly spicy enoughto make it spicy at all.I don't even feel any of the heat,but that lovely kind ofgarlic flavor of the sriracha,a little bit of smokiness.Sesame oil for that extra nutty toastinessgoes really well with the deepfried flavors of the rice.I did not get thejalapeno slice on the top.So let me try to do thatfrom this next bite.(rice crunching)(Emmy mumbling)Making a mess.Highly recommend thefresh jalapeno on top.That gives you a nice crunchand a little bit of that chili flavor.In my opinion, it's not very spicy at all.Although, some jalapenoscan be pretty spicy,especially if you get closer to the stemand you get more of that membrane,but that little amount ofheat is really welcomed.I like it a lot and I lovethe crunchy texture of it.It compliments the crunch of the rice.And most importantly,I really like that chili,fresh chili flavor.Mm. Mhmm.This is super delicious.I really like the textures going on here.It doesn't really evenfeel like sushi anymorebecause of that big crunch.Yes.A hundred percent totally up to the hype.In fact, I'm gonna haveanother one, but yeah, uh-huh.Mm.Alrighty, my lovelies, there you have it.That's how you can makecrispy salmon sushi at home.Absolutely scrumdiddlyumptious.And big thanks to Bokksufor sponsoring this video.If you'd like to try someJapanese treats for yourself,click the link down belowand use my code Emmyto receive $15 off your order.Thanks again for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe,and I shall see you in the next one.Toodaloo, take care.Bye!!(Emmy belches)Didn't even have anything bubbly.Just sushi, just sushi.(light upbeat dance music)\n"