Crispy Rice Sushi With Spicy Salmon and Avocado

5 from 1 vote

Crispy Rice Sushi With Spicy Salmon and Avocado

Crunchy on the outside, chewy on the inside, topped with creamy avocado slices, and succulent spicy salmon. Learn how to make crispy rice at home with this easy recipe.

Prep Time10

Cook Time25

Chilling time2

Course: Appetizer, Snack

Cuisine: Japanese

Servings: pieces

Calories: 80kcal

Author: Helen

Equipment

1 saucepan
1 baking tray or baking dish

Ingredients

Sushi rice

150 g sushi rice (Note 1)
175 ml water
1 tbsp rice vinegar (Note 2)
2 tsp sugar
½ tsp salt

Sriracha Mayo

1 tbsp mayonnaise (Note 3)
1 tsp sriracha
⅛ tsp (a pinch) sugar
¼ tsp rice vinegar

Other ingredients

Neutral oil for frying or air frying
80 g salmon (Note 4)
½ avocado halved horizontally and thinly sliced

To serve

Sesame seeds
Scallions/spring onion or chives thinly sliced

US Customary - Metric

Instructions

Sushi rice

Place the rice in a large bowl cover it with water and leave to soak for 10 minutes. Then rinse the rice until the water is clear.
Place the rice in a saucepan and cover with water. (See note 5 for rice cooker alternative)
With the lid on boil on a high heat for 5 minutes then lower the heat and simmer for 10 minutes until the water has been absorbed.
Leave the rice with the lid on and mix the rice vinegar, salt and sugar in a small jug or bowl.
Pour on the rice vinegar mixture and fold in gently with a large spoon until evenly distributed.
Line a baking dish or tray with parchment paper or plastic wrap. Add the rice, spread until even and press it down to flatten and compress. The best way to do this is to place another piece of parchment paper on top to prevent sticking and press down on it with a flat-bottomed glass. (Note 6)
Place the rice in the fridge as soon as it is completely cool for a minimum of 2 hours (ideally overnight). You can also place it in the freezer to chill quickly. Just make sure you keep an eye on it and remove it before it freezes.
Once chilled, remove the rice from the dish, place on a chopping board and cut it into even-sized pieces.

Pan frying instructions (See Note 7 for air fryer and oven baking instructions)

Place a frying pan on a medium to high heat and add the oil.
Add the rice pieces when the oil is hot, ensuring there is plenty of space between them, so they don't stick together. You might need to do this in two batches depending on the size of your pan.
Fry for a few minutes until the bottom is golden then flip and cook the other side.
Remove from the pan and place on a wire rack or on kitchen paper to absorb any excess oil.

Spicy salmon

Mix the sriracha mayo ingredients in a small bowl and stir in the salmon.

Assemble

Top each piece of crispy rice with a few slices of avocado then spoon on a little spicy salmon.
Finish with a sprinkling of sesame seeds and minced spring onions/scallions or chives.

Notes

Sushi rice: is great for making crispy rice because it is sticky. Most other types of rice will not be suitable and are likely to result in rice pieces that fall apart.
Rice vinegar: can be substituted for the same amount of apple cider vinegar.
Mayonnaise: you can use kewpie mayo instead of regular. If you do, you won't need to add any sugar or rice vinegar.
Salmon: can be raw sashimi grade or cooked.
Rice cooker instructions: Place the rinsed rice into the rice cooker pan, fill to the correct level and set the rice cooker to sushi mode. You can also cook sushi rice in your Instant Pot.
Baking dish size: I have tested the recipe in a 10 inch x 7 inch (25cm x 19cm) dish.
Oven and air fryer instructions: Brush or spray the air fryer basket and tops of the rice pieces with oil. Place the rice pieces in the basket and cook on 200°C or 400°F for 15 minutes turning halfway. Note, that the time it takes to cook them can vary depending on the model, so ensure you check on them regularly to prevent them from burning. You can also bake the rice in the oven. Brush both sides of each piece of rice with oil, place them on a metal tray and bake at 200°C or 400°F for 30-40 minutes turning halfway.

Nutrition