If you have ever been to a sushi place, we’re assuming that you have at least spotted or thought to try this mouthwatering snack – a serving of chopped spicy salmon over crispy rice.

If you’re unfamiliar with the dish, we’ll try our best to describe it in words.

Just imagine downing bite-sized salmon pieces combined with a mixture of Japanese kewpie mayonnaise and spicy sriracha sauce, all scooped atop a handful of crunchy, golden-brown rice; a crispy bite that perfectly complements the melt-in-your-mouth texture of the diced fish.

Sounds pretty great right?

So we decided to share this recipe we found online that recreates the popular salmon crispy rice dish! And the good news? The recipe makes use of simple ingredients you can get at Woolies!

A trio of sisters from Sydney, popularly known as The Hannashians, have shared the recipe on social media and we are here for it!

For the recipe, you will only need:

• Salmon Nigiri Plate from Woolworths
• Sriracha sauce
• Japanese mayonnaise
• Cornflour

First, begin by removing the salmon from the rice. Set aside the rice as you will cook it for later. Cut the salmon into bite-sized pieces and mix them with a generous amount of sriracha and Japanese mayonnaise. There are no exact measurements, so feel free to adjust according to your preferences.

Now let’s get to the base of your snack, which is the rice. Reshape and cut the rice into squares. Then, coat it in cornflour, just enough to lightly cover all sides of the rice.

Then fry the rice in a saucepan over a thin layer of oil. Once golden brown and crispy, take them out and let them dry over some paper towel to drain the oil.

And voila, you’re done! To serve, simply top the crispy rice squares with the diced spicy salmon mixture.

Are you looking to try this easy fish-and-rice recipe at home? Let us know in the comments below!