What is Firecracker Rice?
It is a spicy dish featuring salmon fried rice and vegetables infused with bold Japanese seasoning.
Introduction to Spicy Salmon Fried Rice
I first encountered this dish called Firecracker Rice with Salmon on the Yo! Sushi menu, a popular chain in the UK, and fell in love with it. After researching authentic Japanese salmon fried rice, I discovered that the traditional recipe includes an egg, whereas the Yo! Sushi version does not.
I’ve made this dish numerous times, and it has become my favourite. It can also be prepared with vegetables, chicken and other meats, making it a versatile dish.
The name “Firecracker Rice” comes from its vibrant and explosive flavour profile. This spicy fried rice is packed with bold ingredients like chilli flakes or Shichimi, providing a burst of heat with each bite. The colourful vegetables and aromatic seasonings make the dish dynamic and lively, just like a firecracker ๐
Ingredients
- salmon – For quick preparation, opt for salmon fillets that are already cleaned and free from bones and skin. Alternatively, smoked or canned salmon can be used as substitutes, offering convenience without compromising flavour.
- cooked rice – Use short-grain rice, such as Japanese sushi rice. Cook it the day before and refrigerate it so it’s cold and ready for frying. Remember – rice has to be properly cold.
- vegetables: carrots, red onion, garlic, peppers, and spring onion – To achieve the vibrant and artistic presentation typical in Japanese cuisine, use a combination of red, yellow, and green peppers along with red onion. If edamame is unavailable, fresh or frozen peas make an excellent substitute, adding colour and texture to your dish. Spring onion is added towards the end of cooking.
- seasoning: light soy sauce, sesame oil, Shichimi – this is a traditional seasoning for this dish but if you can’t find it, a mix of ginger, sushi nori, chilli flakes or powder, white pepper, black pepper, and lemon zest is a great substitute.
- sunflower oil – for frying. You can use other vegetable oils, such as canola oil.
Variations: CHICKEN
Firecracker rice can be prepared with chicken, making it ideal for using leftovers. This versatile dish adapts well to different proteins, offering a spicy and flavourful twist to your meal.
๐ While you’re here, check out these yummy salmon recipes from around the world:
Med-Asian Fusion: Salmon with Spicy Sauce
Mediterranean style: Salmon cooked in Marinade
Creamy Wild Salmon and Pasta in White Sauce
How to make Firecracker Salmon Fried Rice?
Vegetables and Salmon
Prepare the vegetables by cutting them into small cubes for even cooking and to ensure they blend perfectly with the rice. Cut the salmon into several smaller pieces.
Then heat a large wok or non-stick frying pan over medium heat. Add 3-4 tablespoons of vegetable oil and allow it to heat up. Once the oil is hot, add the chopped onion. Stir-fry for 2-3 minutes until it becomes fragrant and softens. Add the diced carrot, red and yellow peppers, crushed garlic, and edamame. Cook for 3 minutes, stirring frequently. Then add salmon and fry for 3 minutes. As it cooks, break it into smaller pieces.
Once done, use a slotted spoon to remove the vegetables and salmon and set them aside.
Rice
Fried rice is a quick and delicious way to use up leftover cooked rice and whatever vegetables you find in your refrigerator. Remember, it best works with cold rice, so if you’re making this dish, use only the cold rice you cooked the day before.
Add the remaining vegetable oil and sesame oil to the wok or pan and heat until hot. Beat the egg and pour it into the wok. Break the egg into pieces using chopsticks or a wooden spatula while stirring continuously. Add the cold rice, breaking up any clumps with a spatula and ensuring it mixes evenly with the egg. Stir-fry for 2-3 minutes to heat the rice thoroughly.
Finish
Return the cooked vegetables and salmon to the pan, mixing them thoroughly with the rice. Add thinly sliced spring onion. Pour the soy sauce along the edge if preparing in a wok or in the middle of the pan. Season with shichimi togarashi, if unavailable, add chilli flakes, sushi nori, white pepper, sesame seeds, and lemon zest, then stir well to combine all the ingredients.
Enjoy your Japanese Salmon Fried Rice! ใใใ ใใพใ
How to serve Spicy Salmon Fried Rice?
For a beautiful presentation, spoon the spicy salmon fried rice into bowls and garnish with finely chopped spring onions and a sprinkle of sesame seeds for added texture and flavour. For an extra touch of authenticity, serve with a side of pickled ginger or a dollop of Japanese mayonnaise. Enjoy this dish on its own or with a simple green salad or miso soup to complete the meal.
Recipe Card
Japanese Spicy Salmon Fried Rice – Firecracker Salmon
Ingredients
MAIN INGREDIENTS
- 2 cups cold cooked rice
- 300 g salmon fillet
VEGETABLES
- 1 red onion
- 1 tbsp spring onion ( white part )
- 1 carrot - medium size
- 1/2 red pepper
- 1/2 yellow or green pepper
- 2 cloves garlic
- 1/3 cup peas - or edamame
SEASONING (If Shichimi unavailable)
- 1/2 tsp ginger - fresh or paste
- 1 tsp chilli flakes or powder - or fresh chilli
- 2 tsp black and white sesame seeds
- 1/2 tsp white or pink pepper
- 1/2 tsp lemon zest - or yuzu peel
- 2 tsp dried seaweed
OTHER
- 3 tbsp light soy sauce
- 2 tsp sesame oil
- 4 tbsp sunflower oil
GARNISH
- 1 tsp black and white sesame seeds
- 2 tbsp spring onion (green part)
Instructions
- Heat a large wok or non-stick deep frying pan over medium heat and add 3-4 tablespoons of sunflower oil. Allow the oil to heat up.
- Add the chopped onion and stir-fry for 2-3 minutes.
- Add the carrot, red and yellow pepper, garlic, and edamame. Cook for 3 minutes. Remove the vegetables with a slotted spoon and set aside.
- Add the remaining vegetable oil together with the sesame oil.
- Add the cold rice, separating the grains with a wooden spatula so that there are no large lumps, and stir-fry for 2-3 minutes.
- Return the vegetables to the pan, tossing and stirring to mix them thoroughly with the rice.
- Pour the soy sauce along the edge of the wok or pan, season with shichimi or substitutes , and stir to mix well.
- Remove from the heat, divide the rice into 3 equal portions, garnish with the chopped spring onion, and serve.