Spicy Salmon Rice Bites (Print Version)
# Ingredients:
→ Crispy Rice Foundation
01 -
3 cups ready sushi rice (short grain type)
02 -
2 tbsp rice vinegar
03 -
1 tbsp sugar
04 -
1 tsp salt
05 -
Veggie oil for pan frying
→ Zesty Salmon Mix
06 -
1 lb fresh sushi-grade salmon
07 -
4 tbsp Kewpie mayo
08 -
2 tbsp Sriracha
09 -
2 tbsp green onion
10 -
2 tsp soy sauce
11 -
2 tsp sesame oil
→ Toppings
12 -
1 ripe avocado, cut into slices
13 -
1 jalapeño, sliced super thin
14 -
Toasted black and white sesame seeds
# Instructions:
01 -
Stir your rice vinegar with the sugar and salt until they're completely dissolved. Drizzle this mixture onto your warm sushi rice and fold everything together carefully.
02 -
Put plastic wrap in a baking pan, spread your flavored rice evenly, and press it down firmly. Stick it in the fridge for 4+ hours or leave it overnight if you're working ahead.
03 -
Cut your fresh salmon into tiny cubes, then combine with the Kewpie mayo, Sriracha, green onions, soy sauce, and a drizzle of sesame oil. Keep cold until it's time to use.
04 -
Slice your cold rice block into 16 small rectangles. Warm up some oil and cook these squares until they turn golden and crunchy on each side. Set them on paper towels to drain.
05 -
Place a slice of avocado on each crunchy rice block, add a big dollop of your salmon mixture, and top with a few jalapeño slivers. Scatter some toasted sesame seeds over everything. Enjoy right away while the rice is still crunchy!
# Notes:
01 -
You can make the rice base in advance
02 -
They're tastiest when eaten right away for maximum crunch
03 -
Fancy appetizer without the restaurant price tag