Description
A delicious and crunchy appetizer made with crispy fried rice topped with spicy salmon and fresh avocado.
Ingredients
Scale
- 3 cups cooked sushi rice (short-grain rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Vegetable oil for frying
- 1 pound sushi-grade salmon, chopped
- 4 tablespoons Kewpie mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons scallions, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Sliced avocado
- Jalapeño, thinly sliced
- Black and white sesame seeds, toasted
Instructions
- In a small mixing bowl, combine rice vinegar with sugar and salt. Stir until dissolved, then pour the mixture over the cooked sushi rice. Mix until well combined.
- Line a baking pan with plastic wrap, transfer the rice, and gently press it to create an even layer. Cover and refrigerate for at least 4 hours or overnight.
- Chop the sushi-grade salmon into small pieces. In a bowl, mix the salmon with Kewpie mayonnaise, sriracha, soy sauce, scallion, and sesame oil. Refrigerate until ready to use.
- Once chilled, cut the rice into 16 rectangles. Heat vegetable oil in a pan over medium heat, and fry the rice until both sides are golden and crispy. Remove and cool on paper towels.
- Top each crispy rice piece with sliced avocado, a tablespoon of the spicy salmon mixture, and a slice of jalapeño. Sprinkle with black and white sesame seeds. Serve immediately.
Notes
- For best results, refrigerate the rice overnight to achieve the perfect texture.
- Make sure to use sushi-grade salmon for safety and taste.
- Adjust the level of sriracha according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 155
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg