Description
Enjoy the delightful combination of crispy rice topped with flavorful spicy salmon, avocado, and jalapeño slices. These bite-sized treats are perfect for a party or a special meal.
Ingredients
Units
Scale
Crispy Rice:
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 1/2 teaspoon kosher salt
- Neutral high-heat oil, for frying
Spicy Salmon:
- 1 pound sushi-grade salmon, skin removed
- 2 tablespoons Kewpie Mayo (or regular mayo)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil plus more for drizzling
- 1 stalk green onion, finely chopped
For Serving:
- 1 avocado, peeled, pitted, and thinly sliced
- 1 jalapeño, thinly sliced
- Toasted white sesame seeds for sprinkling
- Sweet Chili Sauce for drizzling
Instructions
- To Make the Rice: Rinse and cook rice according to the package. Prepare sushi vinegar by heating rice vinegar, sugar, and salt until dissolved. Coat cooked rice with the vinegar and chill in a pan.
- To Make the Spicy Salmon: Chop salmon, mix with mayo, sriracha, soy sauce, sesame oil, and green onion. Refrigerate.
- To Fry Up the Crispy Rice: Cut chilled rice into rectangles and fry until golden brown and crispy.
- To Assemble: Top each rice block with avocado, spicy salmon, jalapeño, sesame oil, sweet chili sauce, and sesame seeds. Serve.
Notes
- Ensure the rice is not too squished when chilling to maintain texture.
- Adjust spice levels in the salmon mixture to taste.
- Feel free to customize toppings with your favorite ingredients.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
