Salmon Crispy Rice
A fun and delicious twist on classic sushi with crispy, golden rice topped with salmon and avocado, perfect for family dinners or casual get-togethers.
Ingredients
For the Rice
- 2 cups Sushi rice Use short-grain sushi rice for best texture.
- 2 cups Water
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
For the Topping
- 8 ounces Salmon Diced fresh salmon.
- 1 large Avocado Sliced.
- 3 tablespoons Sriracha mayo To taste.
- N/A Nori Optional for serving.
- 2 stalks Green onions For garnish.
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions.
- Once cooked, mix in rice vinegar, soy sauce, and sesame oil. Let it cool.
- Once cooled, spread the sushi rice into a greased baking dish and press it down firmly. Refrigerate for at least 30 minutes.
- Once set, cut the rice into squares or rectangles.
Cooking
- Heat oil in a pan, and fry the rice pieces until they are crispy and golden brown on both sides.
- In a bowl, mix diced salmon with salt and Sriracha mayo.
Serving
- Top each crispy rice square with a piece of salmon and a slice of avocado.
- Drizzle with extra Sriracha mayo and garnish with green onions.
- Serve immediately and enjoy your homemade sushi-inspired appetizer!
Notes
Use sushi rice for the best texture. Make sure to cool the rice thoroughly before cutting. Fry in small batches for even crispiness. Adjust Sriracha mayo to your taste; add more for spice. Garnish with fresh green onions for added flavor.