Description
Crispy Salmon Rice Squares topped with spicy mayo and fresh garnishes make a perfect appetizer or light meal. This recipe combines crunchy fried sushi rice with delicate sushi-grade salmon slices, finished with a creamy and spicy drizzle and vibrant garnishes for an irresistible flavor and texture contrast.
Ingredients
Scale
Rice Base
- 3 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Toppings
- 1 lb sushi-grade salmon, thinly sliced
- 4 tbsp Kewpie mayo
- 2 tbsp Sriracha
- 2 tbsp scallions, finely chopped
Garnishes
- Avocado slices
- Jalapeño slices
- Sesame seeds
- Vegetable oil for frying
Instructions
- Prepare the sushi rice: In a small bowl, combine rice vinegar, sugar, and salt until the sugar and salt are completely dissolved. Mix this seasoning gently into the cooked sushi rice, ensuring even coating without mashing the rice grains.
- Chill the rice: Line a baking pan with plastic wrap and spread the seasoned sushi rice evenly, pressing it down firmly to create a compact layer. Place the pan in the refrigerator and chill for at least 4 hours to help the rice firm up for frying.
- Fry the rice: Heat a generous amount of vegetable oil in a frying pan over medium heat. Remove the chilled rice from the pan and cut it into evenly sized squares. Carefully place the rice squares into the hot oil and fry until both sides are golden brown and crispy. Remove and drain on paper towels.
- Assemble the crispy rice bites: Place the fried rice squares on a serving platter. Top each square with a slice of sushi-grade salmon. Drizzle with Kewpie mayo and Sriracha. Garnish with finely chopped scallions, avocado slices, jalapeño slices, and a sprinkle of sesame seeds. Serve immediately to enjoy the contrast of crispy rice and fresh toppings.
Notes
- Ensure sushi-grade salmon is fresh and properly sliced for food safety and best taste.
- Sushi rice must be chilled well to achieve crispy texture when frying.
- Adjust Sriracha quantity to taste depending on your spice preference.
- Use neutral vegetable oil with a high smoke point for frying to avoid burning.
- This dish is best served immediately after assembly to retain crunchiness.
