Salmon Crispy Rice Bites (Print-Friendly Version)
Crispy sushi rice squares topped with a creamy and spicy salmon blend for a flavorful bite.
# Ingredients Required:
→ Rice Preparation
01 -
200 grams sushi rice
02 -
300 milliliters water
03 -
30 milliliters rice vinegar
04 -
12 grams sugar
05 -
2.5 grams salt
→ Frying
06 -
Neutral oil for frying
→ Salmon Topping
07 -
170 grams fresh sushi-grade salmon, finely chopped
08 -
30 milliliters mayonnaise
09 -
10 milliliters sriracha sauce
10 -
2.5 milliliters sesame oil
11 -
5 milliliters soy sauce
12 -
5 grams green onions, finely sliced
→ Garnishes (optional)
13 -
5 grams sesame seeds
14 -
Sliced jalapeños or avocado
→ Serving Sauce (optional)
15 -
Soy sauce or spicy mayonnaise
# Detailed Directions:
01 -
Rinse sushi rice under cold water until clear. Cook rice with water using a rice cooker or stovetop method. While warm, fold in rice vinegar, sugar, and salt gently to combine.
02 -
Transfer seasoned rice into a parchment-lined baking dish and press into an even layer approximately 1.3 to 1.9 centimeters thick. Cover and refrigerate for at least one hour or preferably overnight.
03 -
In a bowl, combine finely chopped salmon with mayonnaise, sriracha, sesame oil, soy sauce, and green onions. Mix thoroughly until creamy. Adjust seasoning as desired.
04 -
Remove chilled rice and cut into small rectangles or squares. Heat neutral oil in a skillet over medium heat and fry rice pieces for 2 to 3 minutes per side until golden and crisp. Drain excess oil on paper towels.
05 -
Top each crispy rice piece with a spoonful of the spicy salmon mixture. Garnish with sesame seeds and optionally jalapeño slices or avocado. Serve immediately with optional soy sauce or spicy mayo.
# Helpful Advice:
01 -
Use only fresh, sushi-grade salmon to ensure safety and optimal flavor. Thoroughly chilling the rice is essential to achieve a crisp texture when frying.
02 -
Adjust the quantity of sriracha to control the heat level according to preference.