Enjoy spicy salmon served over a crispy sushi rice base, topped with creamy sauce and fresh avocado. An explosive Asian appetizer, perfect for any occasion, combining a crunchy bite with rich, savory flavors.
Spicy Salmon:
- Prepare the Crispy Sushi Rice
Cook the sushi rice according to package instructions. While still warm, mix it in a bowl with salt, rice vinegar, sugar, and sesame oil. Line a tray with plastic wrap and spread the rice into a rectangle (about 2.5cm thick). Cover with a second sheet of plastic wrap and refrigerate for 1 hour until firm. - Prepare the Spicy Salmon
While the rice is chilling, dice the salmon into small cubes. In a bowl, combine the salmon with Kewpie mayo, Sriracha, soy sauce, and sesame oil until the mixture is creamy and well-coated. - Cut and Fry the Rice
Remove the chilled rice from the fridge and cut it into small rectangular bite-sized pieces. Heat enough neutral oil in a pan to cover the bottom. Over medium-high heat, fry both sides of each rice block until golden brown and very crispy. - Place a thin slice of avocado on top of each crispy rice block. Top with a generous spoonful of the spicy salmon mixture. Serve immediately to enjoy the contrast of the warm, crunchy rice and the cool, creamy salmon.
