Description
Crispy sushi rice squares topped with spicy mayo-dressed salmon, creamy avocado, and jalapeño—these elegant bites deliver bold flavor and texture, perfect for parties or a sophisticated snack.
Ingredients
Crispy Rice
3 cups cooked sushi (short‑grain) rice
2 Tbsp rice vinegar
1 Tbsp sugar
1 tsp salt
Vegetable oil (for frying)
Spicy Salmon
1 lb sushi‑grade salmon, finely chopped
4 Tbsp Kewpie mayonnaise
2 Tbsp Sriracha
2 Tbsp scallions, finely sliced
2 tsp soy sauce
2 tsp sesame oil
Serving
Sliced avocado
Thinly sliced jalapeño
Black and white sesame seeds, toasted
Instructions
- In a bowl, dissolve sugar and salt in rice vinegar. Pour over warm sushi rice and mix gently.
- Press seasoned rice into a plastic-lined pan. Cover and refrigerate for at least 4 hours or overnight.
- Combine chopped salmon with mayonnaise, sriracha, soy sauce, scallions, and sesame oil. Chill until ready to use.
- Cut chilled rice slab into 16 rectangles. Heat vegetable oil in a skillet and fry rice pieces until golden on both sides. Drain on paper towels.
- Top each crispy rice piece with avocado, 1 Tbsp spicy salmon, and a slice of jalapeño. Sprinkle with sesame seeds.
- Serve immediately to retain crispness.
Notes
- Use sushi-grade salmon and keep it cold until use.
- Press rice firmly to avoid crumbling during frying.
- Fry rice shortly before serving to maintain crunch.
- Substitute tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 10 mg
