Salmon Crispy Rice
A delightful and crispy sushi-inspired appetizer topped with spicy salmon and creamy avocado.
Ingredients
For the Rice
- 2 cups Sushi rice
- 2 cups Water For cooking the rice
- 1 tablespoon Rice vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- Oil for frying Oil (for frying) Use enough to cover the rice blocks
Toppings
- 1 cup Spicy salmon (diced) Made by mixing salmon with spicy sauce
- 1 medium Avocado (sliced)
- to taste Sriracha mayo
- 1 tablespoon Sesame seeds Optional for garnish
Instructions
Preparation
- Cook sushi rice according to the package instructions. After it’s cooked, mix it with rice vinegar, soy sauce, and sesame oil. Let it cool down.
- Shape the cooled rice into small rectangular blocks, about the size of a finger.
Cooking
- Heat oil in a pan over medium heat. Once hot, carefully add the rice blocks.
- Fry them until they are crispy and golden brown on both sides. This should take about 3-4 minutes per side.
- Remove the crispy rice from the oil and place them on a paper towel to drain any excess oil.
Assembly
- Top each crispy rice block with spicy salmon and a slice of avocado.
- Drizzle some Sriracha mayo over them.
- Garnish with sesame seeds if desired.
Serving
- Serve immediately and enjoy your homemade sushi-inspired appetizer!
Notes
Let the crispy rice blocks cool to room temperature before storing. Use an airtight container and refrigerate for 1-2 days. Reheat in the oven or air fryer to retain crispiness.