Crispy Rice Sushi Bites
Ingredients
1 cup sushi rice
1 1/4 cups water
2 tbsp rice vinegar
1 tsp sugar
1 tsp salt
Frying oil
0.75 lbs Sustainable Blue Salmon, finely diced
1 tbsp Kewpie mayo
2 1/2 tsp Sriracha
1/2–1 tsp sesame oil
1 tsp ponzu sauce
Optional Garnish: thinly sliced jalapeño rounds
Crispy, golden rice topped with spicy Sustainable Blue Salmon—these sushi bites are addictive, shareable, and guaranteed to wow.
Directions
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- Cook the rice: Rinse sushi rice until water runs clear. Cook with water. Mix together the rice vinegar, sugar, and salt to dissolve. While hot, mix in.
- Form the rice blocks: Spray non-stick into dish. Press cooled rice into a 2 cm-thick slab. Refrigerate at least 1 hour. Then cut into rectangles ~2.5 × 5 cm.
- Fry the rice: Heat oil to 350 °F (175 °C). Fry rice blocks until golden and crispy. Drain on paper towel and lightly season with salt.
- Prepare the salmon topping: Mix diced salmon with Kewpie mayo, Sriracha, sesame oil, and ponzu.
- Assemble: Spoon the spicy salmon mixture onto each crispy rice block.
Garnish: Top with thinly sliced jalapeño rounds. Serve immediately for maximum crunch.
Products Used In This Recipe
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Effing Ponzu
$9.99ALL PRODUCTS, Effing Fresh, Effing Made, PICKUP ONLY
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Sustainable Blue Salmon – Nova Scotia
Price range: $12.99 through $29.99ALL PRODUCTS, Effing Frozen, EFFING SALES!, Effing Seafood
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