Spicy Salmon Crispy Rice Bites

• 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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Toutes les étapes

1. 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. 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. 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. 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. 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. 6

   Thinly slice the green onions, separating the white and green parts if desired for garnish.

7. 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. 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!