Salmon Crispy Rice Bites (Print Version)
Crispy rice topped with spicy salmon, creamy avocado, and sesame for a flavorful Japanese-inspired bite.
# Ingredients:
→ Crispy Rice
01 -
3 cups cooked short grain sushi rice
02 -
2 tablespoons rice vinegar
03 -
1 tablespoon granulated sugar
04 -
1 teaspoon salt
05 -
Vegetable oil, for frying
→ Spicy Salmon
06 -
450 grams sushi-grade salmon fillet
07 -
4 tablespoons Kewpie mayonnaise
08 -
2 tablespoons sriracha sauce
09 -
2 tablespoons thinly sliced scallion
10 -
2 teaspoons soy sauce
11 -
2 teaspoons toasted sesame oil
→ To Serve
12 -
Sliced avocado
13 -
Thinly sliced jalapeño
14 -
Toasted black and white sesame seeds
# Steps:
01 -
In a small mixing bowl, dissolve sugar and salt in rice vinegar. Pour the seasoned vinegar over the cooked sushi rice and combine thoroughly.
02 -
Line a baking pan with plastic wrap and evenly press the seasoned rice into the pan. Cover and refrigerate for a minimum of 4 hours or overnight for optimal firmness.
03 -
Finely dice the sushi-grade salmon and transfer to a bowl. Add Kewpie mayonnaise, sriracha, soy sauce, scallion, and sesame oil. Mix until well blended and chill until ready to assemble.
04 -
Once the rice is thoroughly chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat and fry the rice pieces on each side until golden brown. Drain on paper towels to remove excess oil.
05 -
Top each crispy rice block with a slice of avocado, a tablespoon of the spicy salmon mixture, and a slice of jalapeño. Garnish with toasted black and white sesame seeds and serve immediately for best texture.
# Notes:
01 -
Ensure the rice is well chilled and firm before cutting to achieve clean, uniform blocks for frying.