Crispy Salmon Rice Bites Recipe

Ingredients

Crispy Rice

• 3 cup cooked sushi rice (short grain rice)
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• Vegetable oil for frying (about 1 cup)

Spicy Salmon

• 1 lb sushi-grade salmon
• 4 tbsp Kewpie mayo
• 2 tbsp Sriracha
• 2 tbsp scallion, finely chopped
• 2 tsp soy sauce
• 2 tsp sesame oil

Serving

• Sliced avocado (1 medium avocado)
• Jalapeno, thinly sliced (1 small jalapeno)
• Black and white sesame seeds, toasted (1 tbsp total)

Instructions

1. In a small bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Pour this mixture over the cooked sushi rice and fold gently to combine evenly.
2. Transfer the seasoned rice to a baking pan lined with plastic wrap. Press it evenly to form a compact layer. Cover and refrigerate for at least 4 hours or overnight.
3. Chop the sushi-grade salmon into small pieces. In a bowl, mix the salmon with Kewpie mayo, Sriracha, soy sauce, scallions, and sesame oil until well combined. Refrigerate until ready to assemble.
4. Remove chilled rice from the fridge and cut into 16 rectangular pieces. Heat vegetable oil in a frying pan over medium heat. Fry each rice piece until both sides are golden brown and crispy. Drain on paper towels to remove excess oil.
5. Top each crispy rice rectangle with a slice of avocado, a tablespoon of the spicy salmon mixture, and a slice of jalapeno. Sprinkle with toasted black and white sesame seeds. Serve immediately for best texture and flavor.

Notes

• Use short-grain sushi rice for the best texture and stickiness.
• Make sure to chill the rice properly to help it hold shape during frying.
• You can adjust the amount of Sriracha to control the spiciness of the salmon mixture.
• Use fresh sushi-grade salmon for safety and optimal flavor.
• Optionally garnish with additional scallions or a drizzle of soy sauce for extra flavor.
• If you prefer less oil, shallow frying works well but ensure the rice crisps adequately on both sides.