Description

Crispy Rice with Spicy Salmon and Avocado is a sushi-inspired appetizer featuring golden, crunchy rice cakes topped with creamy avocado and bold, spicy marinated salmon. Packed with flavor and texture, these bite-sized treats are perfect for parties, special dinners, or when you’re craving restaurant-style sushi at home!

Ingredients

2 cups sushi rice, cooked and cooled
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
8 oz sushi-grade salmon, diced
2 tablespoons mayonnaise
1 tablespoon Sriracha sauce
1 avocado, diced
2 tablespoons vegetable oil for frying
1 tablespoon black sesame seeds
2 green onions, thinly sliced

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Instructions

Mix the rice vinegar, sugar, and salt into the cooled sushi rice.
Press the rice into a parchment-lined baking dish about 1/2-inch thick. Freeze for 30 minutes to firm up.
Cut the rice into small rectangles.
Heat vegetable oil in a nonstick skillet over medium heat and fry the rice rectangles until golden and crispy on both sides. Drain on paper towels.
In a bowl, mix diced salmon with mayonnaise and Sriracha sauce.
Top each crispy rice piece with diced avocado and a spoonful of spicy salmon.
Sprinkle with black sesame seeds and green onions.
Serve immediately with soy sauce or extra Sriracha if desired.

Notes

Use only sushi-grade salmon for food safety when consuming raw.
Freezing the rice briefly helps it hold its shape while frying.
Substitute spicy tuna for the salmon if desired.
You can prepare the crispy rice ahead of time and assemble right before serving for the best texture.