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Sheet pan crispy rice and salmon

Sheet pan crispy rice and salmon

By William Dinh
60’ Prep time
10’ Cook time
70’ Total time
197 Calories
12 Serving

Summary

This sheet pan crispy rice and salmon is our new favorite dish. we crisped rice to perfection on a sheet pan in the oven and then topped it with sushi-grade salmon, vinegar pickles, a delicious nori salad, and kewpie.
William Dinh 0 Followers

Step by Step

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Step 1

Grease the bottom of a half baking sheet with 1 tablespoon of avocado oil.
Step 2
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Step 2

Scoop the rice onto the baking sheet. Wet your hands and press the rice down. If the rice isn’t sticking together, wet your hands again and repeat. Cover the rice with plastic wrap. Firmly press the rice onto the baking sheet to compress the rice. Place the rice in the refrigerator for 1 hour or overnight.
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Step 3

Remove the rice from the refrigerator and drizzle the top with 1 tablespoon of avocado oil and 1/2 tablespoon of sesame oil. Use a spatula to spread the oil evenly over the rice. Season with 1 teaspoon of sea salt.
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Step 4

Preheat the oven to 475ºF. Place the baking sheet in the oven and bake for 7-10 minutes or until the rice begins to brown. Once browned and crispy, remove from the oven. There is also an option to broil the rice for 2 minutes at a time until the rice is brown and crispy.*
Step 5
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Step 5

While the rice is cooking, place the cucumbers in a bowl and toss with the soy sauce. Set aside.
Step 6
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Step 6

Assemble the nori salad, add the green onions, nori, rice vinegar, 1 teaspoon of sesame oil, sesame seeds, and ½ teaspoon of salt to a bowl, and toss until coated. Set aside.
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Step 7

Remove the rice from the oven and let it cool for 10 minutes.
Step 8
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Step 8

To assemble, evenly spread the cucumbers over the crispy rice. Top the cucumbers with ginger.
Step 9
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Step 9

Next, spread the chopped salmon over the top of the ginger. Top the salmon with the nori salad and drizzle the kewpie over the top of the salad.
Step 10
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Step 10

Carefully cut the bites into pieces. Remove the pies from the baking sheet with a small spatula.*

Tips and Warnings

  • How long the rice takes to brown will differ depending on each oven. Be sure to check on the rice every few minutes to be sure it doesn’t burn.
  • We highly recommend making the sticky rice a day ahead of time for best results.
  • When removing the bites from the baking sheet, the first piece may fall apart. Once there is room to use the spatula, the other pieces will stay intact. Option to cut the rice into pieces first and then top them with the toppings after the rice is cut.
  • We used sushi-grade salmon, but sushi-grade tuna will work, too.
  • If you would like more salad on top of the salmon, feel free to double the ingredients for the nori salad.
  • To add more spice, top the salmon with wasabi.
  • Feel free to season the whole dish with more soy sauce.

Ingredient

  • Sheets nori
    Sheets nori
    3
  • Rice vinegar
    Rice vinegar
    29.57 ml
  • Sesame oil
    Sesame oil
    4.93 ml
  • Soy sauce
    Soy sauce
    14.79 ml
  • Green onions
    Green onions
    5
  • Avocado oil
    Avocado oil
    29.57 ml
  • + 1 teaspoon sesame oil
    + 1 teaspoon sesame oil
    14.79 ml
  • Cooked sticky rice
    Cooked sticky rice
    1182.94 ml
  • Kewpie or mayonnaise
    Kewpie or mayonnaise
    44.36 ml
  • Sea salt
    Sea salt
    73.93 ml
  • Sesame seeds
    Sesame seeds
    221.8 ml
  • Sushi ginger
    Sushi ginger
    78.78 ml
  • Sushi-grade salmon
    Sushi-grade salmon
    0.45 kg
  • Thinly sliced cucumbers
    Thinly sliced cucumbers
    118.29 ml

Nutrition Facts

View nutrition facts
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