𝗣𝗟𝗘𝗔𝗦𝗘 𝗦.𝗔.𝗬 𝗦𝟬𝗠𝗘𝗧𝗛𝗹𝗡𝗚 𝗪𝗛𝗘𝗡 𝗬𝟬𝗨 𝗦𝗘𝗘 𝗧𝗛𝗹𝗦 𝗣𝟬𝗦𝗧! 𝗦𝗔𝗬𝗹𝗡 𝗔𝗡𝗬𝗧𝗛𝗹𝗡𝗚 𝗹𝗦 𝗚𝟬𝟬𝗗, 𝗹𝗧 𝗛𝗘𝗟𝗣𝗦 𝗬𝟬𝗨 𝗦𝗘𝗘𝗹𝗡𝗚 𝗠𝗬 𝗣𝟬𝗦𝗧𝗦! 𝗧𝗛𝗔𝗡𝗞 𝗬𝟬𝗨! ❤ 🎈
Crispy Rice Salmon
Golden, crispy sushi rice cakes topped with creamy avocado, spicy salmon, and garnished for a flavorful, viral-worthy appetizer.
Ingredients:
For the Crispy Rice:
- 2 cups (400 g) sushi rice, cooked and cooled
- 1/2 cup (120 ml) water for shaping
- 1 tbsp (15 ml) vegetable oil for frying
For the Toppings:
- 1 large avocado, smashed
- 1/2 lb (225 g) fresh salmon, diced
- 2 tbsp (30 ml) mayonnaise
- 1 tsp (5 ml) sriracha (adjust to taste)
- 1 tsp (5 ml) soy sauce
- 1/2 tsp (2.5 ml) sesame oil
For Garnish:
- Thin slices of jalapeño
- Sesame seeds
- Additional sriracha
Directions:
Prepare the Rice Cakes
Wet your hands with water and shape the cooled sushi rice into small, rectangular cakes (about 2 inches long). Place them on a parchment-lined tray and chill for 15–20 minutes to firm up.
Fry the Rice Cakes
Heat vegetable oil in a nonstick skillet over medium heat. Pan-fry the rice cakes for 2–3 minutes per side until golden and crispy. Remove and let drain on paper towels.
Make the Spicy Salmon
In a bowl, mix diced salmon with mayonnaise, sriracha, soy sauce, and sesame oil until well combined.
Assemble the Appetizers
Top each crispy rice cake with a layer of smashed avocado, followed by a generous spoonful of spicy salmon.
Garnish and Serve
Add a thin slice of jalapeño, sprinkle with sesame seeds, and drizzle with sriracha. Serve immediately.
Tips:
- For extra crispiness, use day-old sushi rice.
- Substitute tuna for salmon or use cooked salmon for a milder option.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 6–8 (makes about 12 pieces)
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