Super⚡️Crispy Rice Salmon Sushi

salmon

🥗Healthier: tuna

💰Cheaper: cooked shrimp

Tuna offers a similar texture, while cooked shrimp is often more affordable.

sushi rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa is a healthier grain alternative, while regular rice is a budget-friendly option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Cook 2 rice cooker cups of sushi rice according to package instructions.

Prepare the vinegar mixture by combining 4 tablespoons of rice wine vinegar, 2 tablespoons of sugar, and 1 teaspoon of kosher salt; mix until dissolved.

Once the rice is cooked, give it a couple turns and pour the seasoned vinegar into the rice, stirring gently with a slicing motion to avoid mushiness.

Line a loaf pan with plastic wrap and press the seasoned rice into it evenly, then wrap the plastic wrap around the rice and refrigerate or freeze to chill.

Once chilled, cut the rice into 1 by 2 inch rectangles using a sharp knife.

Cut the salmon into quarter inch cubes and season with a quarter teaspoon of sesame oil, 1 tablespoon of Kewpie mayo, and 1 teaspoon of sriracha; stir gently and refrigerate until ready to use.

Heat about a quarter inch of cooking oil in a pan to 325 degrees Fahrenheit.

Carefully place the rice pieces in the hot oil and fry until golden, turning to get crispy on all sides; be cautious of oil splatter.

Remove the crispy rice from the oil and drain on paper towels.

Top each piece of crispy rice with a piece of seasoned salmon, a slice of avocado, and a slice of jalapeño.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens