Description
Crispy, golden rice topped with spicy salmon, creamy avocado, and fresh jalapeño slices—these bite-sized treats are bold, elegant, and crowd-pleasing.
Ingredients
For the crispy rice:
1 cup short-grain sushi rice
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
Neutral high-heat oil (e.g. avocado or vegetable oil), for frying
For the spicy salmon topping:
6 oz sushi-grade salmon (or smoked/cooked salmon), finely chopped
2 tbsp Kewpie mayonnaise (or regular mayo)
1–2 tsp sriracha (to taste)
½ tsp soy sauce
½ tsp toasted sesame oil
1–2 green onions, finely chopped
To finish:
1 ripe avocado, thinly sliced
1 jalapeño or serrano, thinly sliced
Toasted sesame seeds, for garnish
Instructions
Cook rice: Rinse and cook the sushi rice. While hot, stir in rice vinegar, sugar, and salt. Let cool slightly.
Press and chill: Press rice into a parchment-lined baking dish (about ½ inch thick). Cover and refrigerate for 4 hours or overnight to firm.
Make spicy salmon: In a bowl, combine salmon, mayo, sriracha, soy sauce, sesame oil, and scallions. Chill until ready to use.
Cut and fry rice cakes: Remove chilled rice and cut into small rectangles. Fry in hot oil (375°F/190°C) for 1–2 minutes per side until golden and crispy. Drain on paper towels.
Assemble: Top each rice bite with a slice of avocado, a spoonful of spicy salmon, a jalapeño slice, and a sprinkle of sesame seeds. Serve immediately.
Notes
Use spicy tuna or cooked salmon for variations.
Add a drizzle of eel sauce or a swipe of cream cheese under the topping for extra flavor.
Make rice and topping ahead and assemble just before serving for best texture.
Freeze rice layer before frying, then fry straight from frozen if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying, No-Bake Assembly
- Cuisine: Japanese-Inspired
