Description
A delectable fusion of textures and flavors with crispy rice topped with fresh salmon and avocado.
Ingredients
Scale
- 1 cup sushi rice
- 1 ripe avocado
- 8 oz sushi-grade salmon
- 1 jalapeño
- Sriracha (to taste)
- 2 tbsp toasted sesame seeds
- Oil for frying
- Salt (to taste)
Instructions
- Cook sushi rice according to package instructions and let it cool completely.
- Form cooled rice into small oval-shaped cakes, about 1 inch thick.
- Heat oil in a skillet over medium heat and fry the rice cakes until golden brown on both sides (3-4 minutes each).
- Prepare the avocado by smashing it with a fork and seasoning with salt.
- Top each rice cake with smashed avocado, thinly sliced salmon, and jalapeño slices.
- Finish with a drizzle of sriracha and a sprinkle of sesame seeds. Serve warm.
Notes
Quality sushi-grade salmon makes a significant difference. Fry in batches for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg