Spicy Salmon Crispy Rice Bites

Name: Spicy Salmon Crispy Rice Bites
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2
Cuisine: International
Ingredients: 0.75 cup Sushi Rice; 1 tablespoon Rice Vinegar; 0.75 teaspoon Granulated Sugar; 0.5 teaspoon Salt; 6 ounces Salmon Fillet (skinless); 2.5 tablespoons Mayonnaise; 1 tablespoon Sriracha; 0.75 tablespoon Soy Sauce; 0.25 teaspoon Sesame Oil; 2 stalks Green Onions; 1 teaspoon Sesame Seeds; 0.25 cup Vegetable Oil

"Indulge in these delectable crispy rice bites topped with a vibrant, spicy salmon mixture and a creamy sriracha mayo drizzle. Perfect as an appetizer or a light, satisfying meal."

Ingredients

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2 Servings

Sushi Rice
0.8 cup
Rice Vinegar
1 tablespoon
Granulated Sugar
0.8 teaspoon
Salt
0.5 teaspoon
Salmon Fillet (skinless)
6 ounces
Mayonnaise
2.5 tablespoons
Sriracha
1 tablespoon
Soy Sauce
0.8 tablespoon
Sesame Oil
0.3 teaspoon
Green Onions
2 stalks
Sesame Seeds
1 teaspoon
Vegetable Oil
0.3 cup

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All Steps

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Step 1 of 8

Rinse sushi rice under cold water until the water runs clear. Cook rice according to package directions or using a rice cooker with 1 cup of water. Once cooked, transfer to a bowl and gently fold in the rice vinegar, granulated sugar, and salt. Allow the seasoned rice to cool completely, about 30-60 minutes.

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1
Rinse sushi rice under cold water until the water runs clear. Cook rice according to package directions or using a rice cooker with 1 cup of water. Once cooked, transfer to a bowl and gently fold in the rice vinegar, granulated sugar, and salt. Allow the seasoned rice to cool completely, about 30-60 minutes.
2
Line an 8x8 inch square baking dish or a small rectangular container with plastic wrap, leaving an overhang. Firmly press the cooled rice evenly into the lined dish, to a thickness of about 1 inch. Cover with the overhanging plastic wrap and refrigerate for at least 1 hour, or until the rice block is firm.
3
Carefully remove the firm rice block from the dish using the plastic wrap. Place it on a cutting board and cut into 12-16 small rectangular or square pieces (approximately 1.5-2 inches per side).
4
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Carefully place the rice squares into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Transfer the fried rice squares to a wire rack lined with paper towels to drain any excess oil.
5
While the rice is chilling or frying, prepare the salmon. Dice the salmon fillet into small, uniform, bite-sized pieces. In a medium bowl, combine the diced salmon with 1.5 tablespoons of mayonnaise, 0.5 tablespoon of sriracha, soy sauce, and sesame oil. Mix gently until the salmon is evenly coated.
6
Thinly slice the green onions, separating the white and green parts if desired for garnish.
7
In a small bowl, whisk together the remaining 1 tablespoon of mayonnaise and 0.5 tablespoon of sriracha for the spicy mayo drizzle.
8
To assemble, place each crispy rice square on a serving plate. Top each piece with a spoonful of the spicy salmon mixture. Drizzle generously with the prepared spicy mayo. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!