Description
Crispy pan-fried sushi rice topped with spicy salmon, avocado, jalapeño, and toasted sesame seeds.
Ingredients
Scale
- 3 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Vegetable oil for frying
- 1 pound sushi-grade salmon
- 4 tablespoons Kewpie mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons scallions
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Sliced avocado
- Thinly sliced jalapeño
- Black and white sesame seeds
Instructions
- Season cooked sushi rice with vinegar, sugar, and salt, then press into a lined pan and chill until firm.
- Mix diced salmon with mayonnaise, sriracha, soy sauce, scallions, and sesame oil, then refrigerate.
- Cut chilled rice into rectangles and fry in oil until golden on both sides.
- Top each rice cake with avocado, salmon mixture, jalapeño, and sesame seeds, then serve immediately.
Notes
- Chill rice thoroughly before frying for clean cuts.
- Use sushi-grade salmon and keep it cold until serving.
- Assemble just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg