Ingredients
- Sushi Rice: 1 cup
- Water: 1 1/4 cups
- Avocado: 2 ripe avocados, diced
- Salmon: 8 oz, sushi-grade, diced
- Mayonnaise: 2 tablespoons
- Sriracha: 1-2 teaspoons (adjust to taste)
- Soy Sauce: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Nori Seaweed: Optional, for garnish
- Sesame Seeds: For garnish
- Vegetable Oil: For frying
- Green Onions: Chopped, for garnish
Instructions
- Cook the sushi rice by rinsing under cold water, then cooking in a rice cooker or pot with 1 1/4 cups of water.
- Whisk together rice vinegar, sugar, and soy sauce; mix into the cooked rice.
- Form the seasoned rice into a compact layer, chill in the refrigerator for at least 2 hours.
- Fry the chilled rice cake squares in vegetable oil over medium-high heat until golden brown and crispy.
- Prepare the spicy salmon by mixing diced salmon with mayonnaise and sriracha.
- Assemble the dish by placing crispy rice squares on a plate, topping with spicy salmon and diced avocado, and garnishing.
Notes
- Adjust sriracha for desired spice level.
- For a vegetarian option, substitute salmon with tofu.
- Add ingredients like cucumber or mango for extra flavor.
- Consider a drizzle of eel sauce for additional taste.
- Use an air fryer for a healthier preparation method.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
- Diet: Pescatarian