Golden crispy rice squares topped with seasoned salmon, avocado, and spicy mayo for a fresh fusion meal.
# What You Need:
→ Sushi Rice
01 - 1 cup uncooked sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Crispy Rice
06 - 2 tablespoons vegetable oil for frying
→ Salmon
07 - 7 ounces sushi-grade salmon, finely diced
08 - 1 tablespoon low-sodium soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sriracha (optional)
11 - 1 teaspoon lime juice
12 - 1 tablespoon finely chopped green onion
→ Toppings & Assembly
13 - 1 ripe avocado, sliced or mashed
14 - 1 tablespoon mayonnaise
15 - 1 teaspoon sriracha
16 - 1 tablespoon black or white sesame seeds
17 - 1 tablespoon finely chopped chives (optional)
18 - 1 sheet nori, cut into thin strips (optional)
# How To Make:
01 - Rinse sushi rice under cold water until clear. Combine rice and water in saucepan, bring to boil, cover, and simmer on low for 15 minutes. Remove from heat and rest covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Fold gently into cooked rice and cool to room temperature.
03 - Press cooled rice into a parchment-lined 8-inch square pan to 1/2-inch thickness and refrigerate for 20 minutes.
04 - Combine diced salmon with soy sauce, toasted sesame oil, sriracha, lime juice, and green onion in a bowl. Chill until ready to assemble.
05 - Stir mayonnaise and sriracha together in a small bowl and set aside.
06 - Remove rice from pan and cut into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high heat and fry rice squares 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
07 - Top each crispy rice square with avocado, salmon mixture, a drizzle of spicy mayo, and sprinkle with sesame seeds, chives, and nori strips if using.
08 - Serve immediately while rice is warm and crispy.
