Salmon Sushi Rice Bites (Print Version)
# Ingredients:
→ Crispy Rice Base
01 -
3 cups cooked short grain sushi rice
02 -
2 tbsp rice vinegar
03 -
1 tbsp sugar
04 -
1 tsp salt
05 -
Vegetable oil for pan frying
→ Spicy Salmon Topping
06 -
1 lb fresh sushi-grade salmon
07 -
4 tbsp Kewpie mayonnaise
08 -
2 tbsp Sriracha hot sauce
09 -
2 tbsp chopped green onions
10 -
2 tsp soy sauce
11 -
2 tsp toasted sesame oil
→ Garnishes
12 -
1 ripe avocado, cut into slices
13 -
1 jalapeño, sliced super thin
14 -
Toasted black and white sesame seeds
# Instructions:
01 -
Stir the rice vinegar with your sugar and salt until they've completely dissolved. Drizzle this mix over your warm sushi rice and fold everything together with a gentle touch.
02 -
Get a baking pan and cover it with plastic wrap, then spread your mixed rice evenly inside. Press it down firmly to create a flat surface. Stick it in your fridge for 4 hours at least, or leave it overnight if that works better.
03 -
Cut your salmon into tiny cubes, then toss it in a bowl with the Kewpie mayo, Sriracha, green onions, soy sauce, and a dash of sesame oil. Put it back in the fridge until you're ready to use.
04 -
Slice your cold rice block into 16 small rectangles. Warm up some oil and drop those rice blocks in until they turn crispy and golden on each side. Set them on paper towels to soak up extra oil.
05 -
Put a bit of avocado on each crispy rice piece, add a spoonful of your salmon mix, and top with thin jalapeño slices. Scatter some toasted sesame seeds on top. Eat them right away while the rice still has its crunch!
# Notes:
01 -
You can make the rice base a day before
02 -
They're tastiest when eaten immediately after making
03 -
Fancy appetizer without leaving home