Crispy Rice Salmon Bites: A Flavor Explosion You’ll Love
Crispy Rice Salmon Bites offer a delightful combination of crunchy rice and spicy salmon, perfect for any gathering.
Equipment
- 8-by-8-inch baking pan
- - Plastic wrap
- - Sharp knife
- wide pan
- Small saucepan
Ingredients
For the Rice
- 2 cups short grain rice This rice yields the perfect sticky texture.
- 3 tablespoons rice vinegar Adds tangy flavor.
- 3 tablespoons granulated sugar Enhances overall taste.
- 1.5 teaspoons kosher salt Essential for seasoning.
For the Salmon Topping
- 1 pound sushi-grade salmon Fresh fish is a must.
- 2 tablespoons Kewpie mayo Adds creaminess.
- 2 tablespoons sriracha For a kick of heat.
- 1 tablespoon soy sauce A classic umami flavor.
- 1 teaspoon toasted sesame oil Adds a nutty aroma.
- 1 stalk green onion Finely chopped for freshness.
For the Toppings
- 1 avocado Peeled, pitted, and thinly sliced.
- 1 jalapeño Thinly sliced for spice.
- toasted white sesame seeds For sprinkling.
- sweet chili sauce For drizzling.
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear.
- Cook the rice according to package instructions.
- In a saucepan, whisk together rice vinegar, sugar, and salt until dissolved.
- Pour the mixture over cooked rice and fan with a rice paddle to coat evenly.
- Press the seasoned rice into a lined baking pan, cover, and freeze for 3 hours.
- Chop salmon into small cubes and mix with Kewpie mayo, sriracha, soy sauce, sesame oil, and green onion.
- Remove rice from the pan and cut into rectangles, then fry in hot oil until golden brown.
- Top each rectangle with avocado, spicy salmon, jalapeño, sesame oil, chili sauce, and sesame seeds.
Notes
Allow fried rice rectangles to cool on paper towels for crispiness and experiment with toppings as desired.