Crispy Salmon Bites (Print Version)
# Ingredients:
→ Crunchy Rice Layer
01 -
Short-grain sushi rice, 3 cups (already cooked)
02 -
2 tablespoons of sugar
03 -
2 tablespoons rice vinegar
04 -
A teaspoon of salt
05 -
Vegetable oil for frying, as needed
→ Zesty Salmon Mix
06 -
1 pound fresh sushi-grade salmon
07 -
2 teaspoons of soy sauce
08 -
4 tablespoons of Japanese Kewpie mayonnaise
09 -
2 teaspoons sesame oil
10 -
2 tablespoons thinly sliced scallions
11 -
2 tablespoons of Sriracha hot sauce
→ Toppings
12 -
Thin slices of 1 jalapeño
13 -
Ripe avocado slices (1 whole avocado)
14 -
A mix of toasted black & white sesame seeds
# Instructions:
01 -
Stir together salt, sugar, and rice vinegar until they dissolve. Pour it into your warm rice and fold gently to coat.
02 -
Cover a baking pan with plastic wrap, spread out your flavored rice evenly, and press it down firmly. A quick chill in the fridge for at least 4 hours (or overnight if needed) sets it up.
03 -
Chop the salmon into small cubes. Combine it with mayo, soy sauce, Sriracha, sesame oil, and your scallions. Chill this mix until serving.
04 -
Divide the rice block into 16 small rectangles. Heat oil until it's hot, then fry your rice pieces until crispy and golden on both sides. Place them on paper towels to drain.
05 -
Layer each fried rice piece with avocado slices, a pile of your spicy salmon, and thin jalapeño slices. Finish it with a dash of toasted sesame seeds, and enjoy right away.
# Notes:
01 -
Make the rice section ahead if needed
02 -
Crispy rice tastes best when eaten right after cooking
03 -
Recreate a restaurant-style small bite in your kitchen