Description
A delicious appetizer featuring crispy rice topped with flavorful salmon.
Ingredients
Scale
- 2 cups sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound fresh salmon, diced
- 2 tablespoons soy sauce
- 1 avocado, sliced
- Sesame seeds for garnish
- Wasabi and pickled ginger for serving
Instructions
- Rinse the sushi rice until the water runs clear.
- Cook the rice according to package directions.
- In a small bowl, mix rice vinegar, sugar, and salt. Heat until dissolved.
- Fold the vinegar mixture into the cooked rice and let it cool.
- Press the rice into a flat layer in a baking dish and refrigerate for 30 minutes.
- Cut the chilled rice into squares and pan-fry until crispy on both sides.
- In a bowl, combine diced salmon with soy sauce.
- Top each crispy rice square with salmon and a slice of avocado.
- Garnish with sesame seeds and serve with wasabi and pickled ginger.
Notes
- Use sushi-grade salmon for safety and quality.
- Adjust seasoning according to your taste.
- For added flavor, you can mix in chopped green onions with the salmon.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Salmon Crispy Rice