Description
A delightful combination of crispy rice topped with fresh salmon and creamy avocado, served with a spicy Sriracha mayo.
Ingredients
- Sushi rice
- Water
- Rice vinegar
- Sugar
- Salt
- Salmon, diced
- Avocado, sliced
- Sriracha mayo
- Soy sauce
- Sesame oil
- Vegetable oil for frying
Instructions
- Cook sushi rice according to package instructions and allow it to cool.
- Mix rice vinegar, sugar, and salt, then fold into the cooled rice.
- Press the rice into a flat layer and refrigerate until firm.
- Cut the rice into squares and fry in vegetable oil until crispy.
- Top each crisp with diced salmon, a slice of avocado, and a drizzle of Sriracha mayo.
- Serve with soy sauce and sesame oil on the side.
Notes
To maintain crunchiness, store crispy rice separate from toppings if you have leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg