Salmon Crispy Rice with a Prepared Spicy Topping
Twelve fried sushi rice bites topped with avocado and a refrigerated prepared spicy salmon mixture.
Ingredients
Main Ingredients
- 1 cup sushi rice dry
- 1 medium avocado mashed
- 200 grams prepared spicy salmon topping refrigerated, ready to eat
- 1 small jalapeño thinly sliced
- sriracha to taste, for drizzling
- 1 tablespoon sesame seeds
- neutral cooking oil as needed for frying
As Needed
- water for cooking the rice according to its package
Instructions
Method
- Cook the 1 cup dry sushi rice with water according to the package, usually about 20 minutes.
- Firmly press the warm rice into a parchment-lined shallow dish in a 1/2-inch layer and refrigerate promptly for at least 1 hour until firm. Lift and cut into 12 equal pieces.
- Heat a shallow layer of neutral oil in a skillet over medium until shimmering. Fry in uncrowded batches for about 3–4 minutes per side until golden and crisp, adding oil between batches if needed; drain on a rack.
- Mash the avocado and slice the jalapeño. Keep the 200 grams of prepared, ready-to-eat spicy salmon refrigerated until assembly.
- Divide the avocado and salmon evenly among the 12 cakes. Top with jalapeño, sriracha to taste, and the 1 tablespoon sesame seeds; serve promptly, 3 bites per serving.
Notes
- Keep the prepared topping at 40°F or below; follow its use-by label.
- Store rice and toppings separately; use rice within 2 days of cooking and reheat rice to 165°F.
- Fully cooked fish is the safer topping, especially for people at higher risk from raw seafood.