Ingredients
For the crispy rice:
2 cups cooked sushi rice (cooled)
1 tbsp rice vinegar
Salt to taste
Oil for frying
For the salmon topping:
1 cup cooked or sushi-grade salmon, flaked or chopped
2 tbsp mayo (or Kewpie mayo for authentic flavor)
1 tsp sriracha (adjust to taste)
1 tsp soy sauce
Optional: avocado slices, sesame seeds, chives, or jalapeños for topping
Instructions
Mix cooked rice with rice vinegar and a pinch of salt.
Press rice into a parchment-lined tray to about ½-inch thick. Chill for 30–60 mins until firm.
Cut into small rectangles. Pan-fry in oil until golden and crispy on both sides. Drain on paper towels.
Mix salmon, mayo, sriracha, and soy sauce.
Top each crispy rice piece with a spoonful of salmon mixture. Garnish with avocado, sesame seeds, or jalapeño slices.
- Prep Time: 15 minutes
- Chill/Fry Time: 30–40 mins
Nutrition
- Calories: 110 per bite
- Fat: 6g per bite
- Carbohydrates: 9g per bite
- Protein: 6g per bite