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Salmon Crispy Rice

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A delightful appetizer featuring crispy rice squares topped with fresh salmon and avocado, drizzled with Sriracha mayo.

Ingredients

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  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 lb fresh salmon, diced
  • 1 avocado, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Sriracha mayo (to taste)
  • Oil for frying
  • Sesame seeds (for garnish)
  • Green onions (for garnish)

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with 2 1/2 cups of water in a pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. Afterward, remove it from the heat and let it sit, covered, for an additional 10 minutes.
  2. Mix together the rice vinegar, sugar, and salt until fully dissolved. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
  3. Spread the seasoned rice into an even layer on a baking sheet. Refrigerate until firm (at least 30 minutes).
  4. Cut the rice into squares. Heat oil in a skillet over medium heat. Carefully add the rice squares and fry until each side is golden and crispy—about 2-3 minutes per side.
  5. Add fresh salmon to a bowl with soy sauce and sesame oil, and gently fold in the diced avocado.
  6. Top each crispy rice square with the salmon mixture.
  7. Drizzle Sriracha mayo over the rice squares. Sprinkle sesame seeds and chopped green onions on top.
  8. Serve immediately while they’re at their most delicious!

Notes

For best results, enjoy fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/salmon-crispy-rice/

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