Crispy Salmon Rice Bites with Spicy Mayo and Avocado Recipe

Introduction

Salmon crispy rice is a delightful fusion appetizer featuring crunchy pan-fried sushi rice topped with a spicy, creamy salmon mixture. This dish offers a satisfying contrast of textures and vibrant flavors that are sure to impress your guests or elevate your weeknight dinner.

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, chopped
• 2 tsp soy sauce
• 2 tsp sesame oil
• Sliced avocado
• Jalapeno, thinly sliced
• Black and white sesame seeds (toasted)

Instructions

1. Step 1: In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely. Pour this mixture over the cooked sushi rice and mix gently until well combined.
2. Step 2: Transfer the seasoned rice to a baking pan lined with plastic wrap. Press the rice evenly to form a flat layer. Cover and chill in the refrigerator for at least 4 hours or overnight to firm up.
3. Step 3: Prepare the spicy salmon by chopping the sushi-grade salmon into small pieces. In a bowl, mix the salmon with Kewpie mayo, sriracha, soy sauce, scallion, and sesame oil until fully combined. Refrigerate until ready to use.
4. Step 4: Once the rice has chilled, cut it into 16 rectangular pieces. Heat vegetable oil in a pan over medium heat and fry the rice pieces until golden and crispy on both sides. Remove and drain on paper towels.
5. Step 5: To assemble, top each crispy rice rectangle with a slice of avocado, a tablespoon of the spicy salmon mixture, and a few jalapeno slices. Finish by sprinkling black and white toasted sesame seeds over the top. Serve immediately.

Tips & Variations

• For an extra crunch, sprinkle panko breadcrumbs on the rice pieces before frying.
• Substitute the jalapeno with thinly sliced cucumber for a milder, refreshing bite.
• Use gluten-free soy sauce to make this recipe suitable for gluten-sensitive guests.
• Gently press the rice without compacting too tightly to keep it tender inside.

Storage

Store any leftover spicy salmon and crispy rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice pieces in a non-stick pan over medium heat to restore crispiness. Assemble just before serving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular raw salmon instead of sushi-grade?

It’s best to use sushi-grade salmon to ensure it’s safe to eat raw and of high quality. If sushi-grade is unavailable, you can briefly sear regular salmon before mixing, but the texture and flavor will differ.

What can I use if I don’t have Kewpie mayo?

Regular Japanese mayo or a mix of mayonnaise with a little rice vinegar or lemon juice can substitute Kewpie mayo, though the flavor may be slightly less rich and creamy.

Crispy Salmon Rice Bites with Spicy Mayo and Avocado Recipe

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4.8 from 390 reviews

Crispy salmon rice squares topped with a spicy salmon mixture, avocado slices, jalapeno, and toasted sesame seeds. This recipe combines the satisfying crunch of fried sushi rice with the creamy, spicy flavors of seasoned sushi-grade salmon, making a delicious appetizer or light meal that is both visually appealing and packed with taste.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 16 pieces 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Rice Mixture

• 3 cups Cooked Sushi Rice (short grain rice)
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 tsp Salt

Frying

• Vegetable Oil (for frying)

Spicy Salmon Topping

• 1 lb Sushi-grade Salmon, chopped into small pieces
• 4 tbsp Kewpie Mayo
• 2 tbsp Sriracha
• 2 tsp Soy Sauce
• 2 tsp Sesame Oil
• 2 tbsp Scallion, finely chopped

Garnish

• Sliced Avocado
• Jalapeno, thinly sliced
• Black and White Sesame Seeds, toasted

Instructions

1. Prepare Vinegar Mixture and Season Rice: In a small mixing bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolves completely. Pour this mixture over the cooked sushi rice and gently mix until well combined to season the rice evenly.
2. Chill the Rice: Transfer the seasoned rice to a baking pan lined with plastic wrap. Gently press the rice down to create an even layer. Cover the rice and refrigerate for at least 4 hours or overnight to firm up and develop flavor.
3. Make the Spicy Salmon: Chop the sushi-grade salmon into small pieces. In a bowl, mix the salmon with Kewpie mayo, sriracha, soy sauce, sesame oil, and scallion. Combine thoroughly and refrigerate until ready to use to allow the flavors to meld.
4. Cut and Fry the Rice: Once chilled, remove the rice from the pan and cut into 16 equal rectangles. Heat vegetable oil in a frying pan over medium heat. Fry the rice rectangles on both sides until golden and crispy, about 3-5 minutes per side. Remove and drain on paper towels to remove excess oil.
5. Assemble the Crispy Rice: Place the fried rice rectangles on a serving platter. Top each piece with a slice of avocado, a spoonful of the spicy salmon mixture, and a few slices of jalapeno for heat.
6. Garnish and Serve: Sprinkle the assembled crispy rice with toasted black and white sesame seeds for a nutty crunch. Serve immediately while the rice is crispy and the toppings are fresh.

Notes

• Use sushi-grade salmon to ensure safety and optimal flavor since it’s served mostly raw.
• For best texture, chill the rice for at least 4 hours to allow it to firm up before frying.
• Maintain medium heat when frying to achieve a golden crust without burning.
• Adjust sriracha quantity according to your preferred spice level.
• Can be served as an appetizer or finger food at parties.

Keywords: salmon crispy rice, spicy salmon sushi, fried sushi rice, sushi appetizer, Japanese crispy rice, sushi grade salmon, Kewpie mayo, sushi rice recipe