Salmon Crispy Rice Bites (Print)
Crispy rice squares with spicy salmon, creamy avocado, fresh jalapeno, and crunchy sesame.
# What You'll Need:
→ Crispy Rice
01 -
3 cups cooked sushi rice (short-grain)
02 -
2 tablespoons rice vinegar
03 -
1 tablespoon sugar
04 -
1 teaspoon salt
05 -
Vegetable oil, for frying
→ Spicy Salmon
06 -
1 pound sushi-grade salmon
07 -
4 tablespoons Kewpie mayo
08 -
2 tablespoons sriracha
09 -
2 tablespoons scallion, chopped
10 -
2 teaspoons soy sauce
11 -
2 teaspoons sesame oil
→ Serving
12 -
Sliced avocado
13 -
Jalapeño, thinly sliced
14 -
Black and white sesame seeds, toasted
# How to Make It:
01 -
In a small mixing bowl, combine rice vinegar with sugar and salt, then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
02 -
Transfer the rice to a baking pan lined with plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
03 -
Chop the sushi-grade salmon into small pieces. Transfer to a bowl, then combine with mayo, sriracha, soy sauce, scallion, and sesame oil. Mix well and set aside in the fridge until ready to use.
04 -
Once the rice is chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat. Fry the rice until both sides turn golden. Remove from heat and let it cool on a paper towel.
05 -
Top each crispy rice piece with a slice of avocado, a tablespoon of salmon mixture, and a slice of jalapeño. Sprinkle with black and white sesame seeds and serve immediately.