Crispy Salmon Rice Bites with Spicy Mayo and Avocado Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
