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At the heart of any sushi dish is sushi rice, a vital component that elevates the overall flavor and texture. Sushi rice, or shari, is characterized by its short-grain variety, which is sticky and slightly sweet when cooked. This stickiness is essential for molding the rice into shapes, allowing it to hold together while pairing beautifully with the other ingredients.

Salmon Crispy Rice

Discover the deliciousness of Salmon Crispy Rice, a sushi-inspired treat that combines seasoned sushi rice, fresh salmon, and creamy avocado in a delightful crispy format. Perfect for appetizers or a light meal, this dish is visually stunning and palate-pleasing. Our guide walks you through the essential steps of making this innovative recipe, from preparing sushi rice and selecting high-quality salmon to frying for that perfect crunch. Impress your friends and family with this unique culinary creation at your next gathering!
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Ingredients
  

2 cups sushi rice

2 ½ cups water

1 tbsp rice vinegar

1 tbsp sugar

½ tsp salt

8 oz sushi-grade salmon, skin removed and diced

2 tbsp mayonnaise (preferably Kewpie)

1 tsp sriracha (adjust for spice preference)

1 avocado, sliced

¼ cup green onions, thinly sliced

1 tbsp sesame seeds

2 sheets nori (seaweed), cut into strips

Soy sauce, for drizzling

Wasabi and pickled ginger, for serving (optional)

Vegetable oil, for frying

Instructions
 

Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rinsed rice and water. Cook according to your rice cooker's instructions or bring water to a boil, then reduce heat to low and cover for 18-20 minutes until the water is absorbed. Let it sit covered for 10 minutes.

    Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

      Prepare the Salmon Mixture: In a separate bowl, combine the diced salmon, mayonnaise, and sriracha. Mix well and set aside.

        Form Crispy Rice Patties: Once the rice has cooled, wet your hands to prevent sticking and take a small handful of rice (about 2-3 tablespoons). Press the mixture tightly to form a small rectangular or round patty (about 1 inch thick). Repeat with the remaining rice to form several patties.

          Fry the Crispy Rice: Heat vegetable oil in a large skillet over medium-high heat. Once hot, gently place the rice patties in the pan (in batches if needed) and fry for 2-3 minutes on each side, or until golden brown and crispy. Drain on paper towels.

            Assemble: Top each crispy rice patty with a spoonful of the salmon mixture. Add a slice of avocado on top, followed by a sprinkle of green onions and sesame seeds. Garnish with nori strips.

              Serve: Drizzle a little soy sauce over the assembled crispy rice bites. Serve with wasabi and pickled ginger on the side, if desired.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings