Crunchy rice layered with seasoned salmon, avocado, and zesty sauces for a bright, flavorful dish.
# Ingredients:
→ Sushi Rice
01 - 1 cup sushi rice (uncooked)
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Crispy Rice
06 - 2 tbsp vegetable oil (for frying)
→ Salmon
07 - 7 oz sushi-grade salmon, finely diced
08 - 1 tbsp low-sodium soy sauce
09 - 1 tsp toasted sesame oil
10 - 1 tsp sriracha (optional)
11 - 1 tsp lime juice
12 - 1 tbsp finely chopped green onion
→ Toppings & Assembly
13 - 1 ripe avocado, sliced or mashed
14 - 1 tbsp mayonnaise
15 - 1 tsp sriracha
16 - 1 tbsp black or white sesame seeds
17 - 1 tbsp finely chopped chives (optional)
18 - 1 sheet nori, cut into thin strips (optional)
# Instructions:
01 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, cover, and simmer on low heat for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into cooked rice and allow to cool to room temperature.
03 - Press cooled rice evenly into a parchment-lined 8-inch square pan to 1/2-inch thickness. Refrigerate for 20 minutes.
04 - Combine diced salmon, soy sauce, sesame oil, sriracha, lime juice, and green onion in a bowl. Mix gently and chill until ready to assemble.
05 - Mix mayonnaise and sriracha in a small bowl. Set aside.
06 - Cut chilled rice into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice squares 2–3 minutes per side until golden and crispy. Drain on paper towels.
07 - Top each crispy rice square with avocado, salmon mixture, spicy mayo drizzle, and sprinkle with sesame seeds, chives, and nori strips if desired.
08 - Serve immediately while the crispy rice is warm.
