Description
A trendy dish that combines the fresh flavor of sushi-grade salmon with the crunch of fried sushi rice, perfect for lunches, snacks, or appetizers.
Ingredients
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil (for frying)
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
- Sliced Avocado
- Jalapeno (thinly sliced)
- Black and White Sesame Seed (toasted)
Instructions
- 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.
- 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.
- Chop the sushi-grade salmon into small pieces and transfer it to a bowl. Combine the salmon with mayo, sriracha, soy sauce, scallion, and sesame oil. Mix well and set aside in the fridge until ready to use.
- Once the rice has chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat and fry the rice until both sides turn nice and golden. Remove from the heat and let it cool on a paper towel.
- Top the crispy rice with sliced avocado, a tablespoon of salmon mixture, and slices of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.
Notes
Use short-grain sushi rice for the best texture and let it chill completely before frying for a crunchy bite.
- Prep Time: 240 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese