Ingredients
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3 cups cooked sushi rice (short-grain rice)
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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)
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1 lb sushi-grade salmon
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4 tbsp Kewpie mayo
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2 tbsp Sriracha
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2 tbsp chopped scallions
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2 tsp soy sauce
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2 tsp sesame oil
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Sliced avocado
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Thinly sliced jalapeño
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Black and white sesame seeds (toasted)
Instructions
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Combine rice vinegar, sugar, and salt in a bowl; stir until dissolved.
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Pour the mixture over warm cooked rice and fold gently.
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Line a baking pan with plastic wrap, press the rice evenly, and refrigerate for 4 hours or overnight.
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Cut chilled rice into small squares.
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Heat vegetable oil in a skillet and fry the rice pieces until golden and crispy on both sides.
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In a bowl, mix diced salmon with Kewpie mayo, Sriracha, soy sauce, sesame oil, and scallions.
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Place a spoonful of salmon mixture on each crispy rice piece.
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Top with avocado slices, jalapeño, and sesame seeds.
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Serve immediately while the rice is still crispy.
Notes
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For extra crispiness, ensure the rice is well chilled before frying.
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You can adjust the spice level by increasing or reducing Sriracha.
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Replace salmon with shrimp, tuna, or tofu for a variation.
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Assemble just before serving to keep the texture perfect.
- Prep Time: 15 minutes
- Cook Time: 30 minutes