Description
This spicy salmon on crispy rice tops golden pan-fried sushi rice with creamy sriracha salmon and avocado, for a restaurant-style bite you can make at home.
Ingredients
Units
Scale
- For the sushi rice
- 1 cup white rice
- 1 tsp sea salt
- 2 tbsp rice vinegar
- 1 tsp granulated sugar
- 1 tsp sesame oil
- For the spicy salmon
- 0.4 pound sushi grade salmon
- 2 tbsp Kewpie Mayo
- 5 tbsp Sriracha
- 3/4 tsp soy sauce
- 5 tsp sesame oil
- 1/2 tsp shichimi togarashi
- For assembly
- 1 avocado
- Furikake, to top
Instructions
- Season the rice. Cook the rice in a rice cooker, then mix it with the salt, rice vinegar, sugar, and sesame oil in a bowl.
- Press and chill. Line a tray with plastic wrap, spread the rice into a rectangle about an inch thick, cover with more plastic wrap, and refrigerate 1 hour.
- Make the spicy salmon. While the rice chills, chop the salmon small and mix it with the Kewpie mayo, sriracha, soy sauce, and sesame oil.
- Cut the rice. Take the rice out and cut it into small rectangles with a knife.
- Heat the oil. Pour a thin layer of neutral oil (avocado oil works) into a pan, just enough to cover the bottom.
- Crisp the rice. Over medium heat, lightly fry the top and bottom of each rice piece until golden brown.
- Slice the avocado. Halve the avocado and slice it thinly lengthwise.
- Assemble. Top each piece with furikake, avocado, spicy salmon, and a sprinkle of togarashi or chives.
Notes
- Chill the rice fully so it holds together and crisps instead of falling apart in the pan.
- Use sushi-grade salmon from a trusted fishmonger since it is served raw.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 75 kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg