Description
A restaurant-quality appetizer featuring pan-fried seasoned sushi rice ‘cakes’ topped with buttery avocado and a zesty, creamy cooked salmon mixture. A perfect play on textures: warm, crispy, cool, and creamy.
Ingredients
The Sushi Rice Base
- 1 cup sushi rice, 1.25 cups water
- 2 tbsp rice vinegar, 0.5 tsp salt, 1 tbsp sugar
- Coconut aminos and avocado oil for frying
The Spicy Cooked Salmon
- 2 (4 oz) salmon fillets, 2 tbsp coconut aminos
- 1 tbsp olive oil, salt, and pepper
The Spicy Mayo & Toppings
- 2 tbsp mayo, 2 tsp sriracha, 1 tsp sesame oil, 1 tsp lemon juice
- Garnish: Avocado, jalapeño, sesame seeds
Instructions
1. Rice: Rinse and cook rice. Fold in vinegar/salt/sugar. Chill completely in the fridge.
2. Salmon: Sear salmon in olive oil (5–7 mins per side). Mash and mix with Spicy Mayo ingredients.
3. Shape: Form cold rice into 1/2-inch cakes. Dab with coconut aminos for color.
4. Fry: Pan-fry in avocado oil until golden and ultra-crispy (approx. 3–4 mins per side).
5. Assemble: Top crispy cakes with avocado, salmon mixture, and jalapeño.
Notes
The Cooling Rule: Chilling the rice allows the starch to set, preventing the cakes from falling apart in the oil.
The ‘Dab’ Secret: A touch of soy sauce or aminos on the rice surface creates a professional amber crust via the Maillard reaction.
Sticky Finger Hack: Use water on your hands to shape the rice easily.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Small Plates
- Method: Pan-Frying / Searing
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 2 Bites
- Calories: 220
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: crispy rice spicy salmon, cooked salmon sushi bites, crispy sushi rice cakes, spicy mayo salmon appetizer, japanese fusion recipes, gluten free sushi bites