Description
A delightful twist on sushi, combining crispy rice squares topped with a creamy spicy salmon mixture and fresh avocado.
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- Oil (for frying)
- 8 oz salmon (finely chopped, sushi-grade)
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 teaspoon soy sauce
- 1 medium avocado (mashed)
- 1 sliced jalapeño (for garnish)
- 1 teaspoon black sesame seeds (for garnish)
- 1 teaspoon white sesame seeds (for garnish)
Instructions
- In a medium bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Mix it well.
- Line a rectangular dish with plastic wrap and press the prepared rice into it to form a uniform layer. Refrigerate for at least 1 to 2 hours.
- Once the rice is set, cut it into 12 equal squares.
- Heat a skillet with oil and fry the rice squares on both sides until crispy and golden.
- Prepare the salmon mixture by combining salmon, mayonnaise, sriracha sauce, and soy sauce in a medium bowl. Mix it well and set aside.
- Mash the avocados in another bowl and set aside.
- To serve, top the crispy fried rice squares with a dollop of mashed avocado, followed by a tablespoon of the salmon mixture. Garnish with sliced jalapeños, sprinkle with sesame seeds, and drizzle with sriracha.
- Transfer the salmon crispy rice to a plate and serve.
Notes
Allow the rice layer plenty of time to chill for the best texture. Use non-stick skillet for easy frying.