Ingredients
3 cups cooked sushi rice (short grain rice)
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
Vegetable oil for frying
1 lb sushi-grade salmon
4 tbsp Kewpie mayo
2 tbsp sriracha
2 tbsp scallion, finely chopped
2 tsp soy sauce
2 tsp sesame oil
Sliced avocado (for topping)
Jalapeño, thinly sliced (for topping)
Black and white sesame seeds, toasted (for garnish)
Instructions
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over cooked sushi rice and stir to combine.
- Transfer rice to a baking pan lined with plastic wrap, pressing evenly. Cover and refrigerate for at least 4 hours or overnight.
- Chop sushi-grade salmon into small pieces. Combine salmon with Kewpie mayo, sriracha, soy sauce, scallion, and sesame oil. Mix well and refrigerate until ready to use.
- Once chilled, cut rice into 16 rectangles. Heat vegetable oil in a pan over medium heat and fry rice pieces until golden brown on both sides. Drain on paper towels.
- Top each crispy rice piece with sliced avocado, a spoonful of spicy salmon, and sliced jalapeño. Sprinkle with sesame seeds and serve immediately.
Notes
- Use short-grain sushi rice for best stickiness and shape retention.
- Adjust sriracha and jalapeño for desired spice level.
- Crispy rice is best eaten fresh, but components can be prepped ahead.
- Fry rice in neutral oil with high smoke point for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 110
- Sugar: 1g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 12mg
