Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- Salt, to taste
- Oil, for frying
- 1 lb sushi-grade salmon, diced
- 1 avocado, sliced
- 2 tablespoons Sriracha mayo
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rinsed rice and 2 1/2 cups water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit covered for 10 minutes.
- Fluff the rice with a fork, season lightly with salt, and spread it on a tray to cool until it’s easy to handle.
- Shape the cooled rice into small, compact patties (about 2 tablespoons of rice each). Press firmly so they hold together.
- Heat a thin layer of oil in a nonstick skillet over medium-high heat. Fry the rice cakes until golden and crispy on both sides, 3–4 minutes per side. Drain briefly on paper towels.
- Toss the diced salmon with soy sauce and sesame oil in a small bowl. Taste and adjust seasoning if needed.
- Mix the Sriracha mayo or spoon it into a squeeze bottle for a neat finish.
- Top each crispy rice cake with a few pieces of dressed salmon and a slice of avocado. Drizzle with Sriracha mayo, then sprinkle with green onions and sesame seeds.
- Serve warm and enjoy right away for the best crunch.
Notes
For the best texture, keep the rice patties and toppings separated until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten-Free