Spicy Salmon Crispy Rice with Avocado
Twelve chilled-and-fried sushi rice bites topped with avocado and spicy salmon mayonnaise.
Ingredients
For the Rice
- 2 cups cooked sushi rice Use sticky sushi rice for best results.
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- frying oil, as needed
For the Topping
- 8 oz salmon, finely chopped Verify suitability for raw use and parasite controls with the supplier.
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce Adjust for spice preference.
- 1 tsp soy sauce
For Serving
- 1 medium avocado, mashed
- 1 jalapeño, sliced
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
Instructions
Prepare the rice
- Fold the rice vinegar, sugar, and salt into the 2 cups cooked sushi rice. Firmly press into an even layer in a plastic-lined rectangular dish, compacting the edges and corners.
- Refrigerate for 1–2 hours until the slab lifts and cuts cleanly, then divide into 12 equal pieces. The listed chilling time is 1 hour; allow longer if the rice is still loose.
Prepare the topping
- Use salmon whose supplier confirms its suitability for raw use and relevant parasite controls. Finely chop and keep it chilled; for the safer cooked variation, cook salmon to 145°F, cool promptly in the refrigerator, and flake it.
- Stir the salmon with the mayonnaise, sriracha, and soy sauce, then refrigerate at 40°F or below while frying. Mash the avocado separately.
Fry and assemble
- Add enough frying oil to cover the bottom of a skillet with a shallow layer and heat over medium until shimmering. Fry in uncrowded batches, turning only once the underside forms a golden crust, until both sides are crisp; additional batches extend the 15-minute frying estimate.
- Divide the avocado and salmon topping equally among the 12 crisp rice pieces. Garnish with the sliced jalapeño and both sesame seeds, and serve immediately, keeping unused topping refrigerated.
Notes
- Pregnant people, children, older adults, and people with weakened immune systems should choose fully cooked salmon.
- Keep fish chilled at 40°F or below and assemble just before serving.
- Refrigerate perishable components within 2 hours; store rice and toppings separately.