Description
A delicious quick and easy meal featuring crispy rice topped with spicy salmon, perfect for a weeknight dinner that the whole family will love.
Ingredients
Scale
- 2½ cups cooked sushi rice (about 1½ cups dry)
- ½ teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Oil (for frying, canola or vegetable)
- 8 ounces sushi-grade salmon
- 2 tablespoons mayonnaise
- 2 tablespoons sliced scallions
- 2 teaspoons lime juice
- 1–2 tablespoons sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon wasabi paste
- 1 large avocado (mashed)
- Sliced jalapeños (for serving)
- Sushi ginger (for serving)
- Toasted sesame seeds (for serving)
Instructions
- In a glass bowl, add your cooked sushi rice and combine in a microwave-safe bowl the salt, rice vinegar, and sugar. Heat for 30 seconds and stir to dissolve.
- Pour the mixture over the sushi rice and gently combine. Transfer to a lined baking dish, press down, cover, and chill for at least an hour.
- Chop the sushi-grade salmon into small pieces and mix in a bowl with mayonnaise, lime juice, sriracha, sesame oil, and scallions. Cover and refrigerate.
- Cut the chilled rice into 15 pieces. Heat oil in a frying pan and fry rice for about 3-4 minutes on each side until golden brown. Transfer to paper towels.
- Mash avocado with wasabi and salt. Assemble by topping a crispy rice piece with avocado mash and spicy salmon mixture. Garnish with jalapeños and sesame seeds.
Notes
Make-ahead friendly; can store crispy rice and salmon mixture separately in airtight containers for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg