Description
These crispy rice bites topped with spicy salmon, avocado, and jalapeño are the ultimate homemade sushi-style appetizer—crunchy, creamy, spicy, and easy to make.
Ingredients
For the Crispy Rice:
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3 cups cooked sushi rice (short grain)
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2 tbsp rice vinegar
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1 tbsp sugar
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1 tsp salt
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Vegetable oil for frying
For the Spicy Salmon Mixture:
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1 lb sushi-grade salmon, finely chopped
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4 tbsp Kewpie mayo (or regular mayo)
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2 tbsp sriracha
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2 tbsp scallions, chopped
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2 tsp soy sauce
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2 tsp sesame oil
Optional Toppings:
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Sliced avocado
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Thinly sliced jalapeño
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Toasted black and white sesame seeds
Instructions
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Season the Rice: While rice is warm, stir in vinegar, sugar, and salt. Press into plastic-lined pan. Chill 4 hours or overnight.
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Make Spicy Salmon: Mix chopped salmon with mayo, sriracha, scallions, soy sauce, and sesame oil. Chill until ready.
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Cut & Fry Rice: Cut chilled rice into rectangles. Fry in oil until golden on both sides. Drain.
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Assemble: Top each rice square with avocado slice, salmon, jalapeño, and sesame seeds.
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Serve Immediately: Enjoy while the rice is warm and crispy.
Notes
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Wet your knife before cutting the rice for clean slices.
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Fry in small batches to avoid soggy rice.
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Adjust sriracha to control spice level.
- Prep Time: 20 minutes (plus 4 hours chilling)
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Japanese-Inspired