Salmon Crispy Rice Bites (Print Version)
# Ingredients:
→ Crispy Rice
01 -
600 g cooked sushi rice (short grain)
02 -
30 ml rice vinegar
03 -
12 g granulated sugar
04 -
5 g fine salt
05 -
Vegetable oil, for shallow frying
→ Spicy Salmon
06 -
450 g sushi-grade salmon fillet
07 -
60 g Kewpie mayonnaise
08 -
30 ml sriracha sauce
09 -
15 g scallion, finely sliced
10 -
10 ml soy sauce
11 -
10 ml toasted sesame oil
→ Serving
12 -
1 ripe avocado, sliced
13 -
1 jalapeño, thinly sliced
14 -
Toasted black and white sesame seeds, for garnish
# Instructions:
01 -
In a small bowl, blend rice vinegar, sugar, and salt until the sugar dissolves fully. Pour the seasoned vinegar over the warm sushi rice and fold gently to distribute evenly.
02 -
Transfer the seasoned rice onto a tray lined with plastic wrap. Press the rice gently to form an even layer, cover, and refrigerate for at least 4 hours or overnight.
03 -
Dice salmon into small cubes and place in a bowl. Add Kewpie mayonnaise, sriracha, soy sauce, scallion, and sesame oil. Mix thoroughly. Cover and refrigerate until needed.
04 -
After chilling, cut the rice into 16 uniform rectangles. Heat vegetable oil in a pan over medium heat. Fry rice pieces on both sides until crisp and golden, then drain on paper towels.
05 -
Top each crispy rice rectangle with a slice of avocado, a generous spoonful of spicy salmon mixture, and slices of jalapeño. Garnish with toasted black and white sesame seeds. Serve immediately.
# Notes:
01 -
Ensure salmon is sushi-grade for safe raw consumption.
02 -
For best results, use freshly cooked and cooled short grain rice; avoid substituting with long grain rice.