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–+ servings
image of sushi grade salmon raw or cooked short grain sushi rice kewpie mayo sriracha rice vinegar sesame oil soy sauce green onions scallions avocado jalapenos sesame seeds sweet chili sauce nori seaweed sheets wasabi lime juice honey ahi tuna regular mayo canned salmon cooked salmon alternative eel unagi alternative vegetable oil or avocado oil for frying sugar

Crispy Salmon Rice Bites

These Crispy Salmon Rice Bites combine perfectly seasoned sushi rice cakes with a rich, spicy salmon topping for an elegant and addictive appetizer that's restaurant-quality but made at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Fusion, Japanese
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice Cakes
  • 2 cups cooked short-grain sushi rice
  • 2 tbsp rice vinegar
  • 1 pinch salt
  • 1 pinch sugar
  • 2 tbsp high-heat oil avocado or vegetable oil
For the Spicy Salmon Topping
  • 8 oz sushi-grade salmon or cooked salmon
  • 2-3 tbsp Kewpie mayo
  • 1-2 tsp sriracha adjust to taste
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • scallions finely chopped (optional)
  • lime juice a squeeze (optional)

Equipment

  • Heavy-bottomed skillet or cast iron pan
  • sharp knife,
  • - Small baking dish

Method
 

  1. Cook the sushi rice according to package instructions. While warm, transfer to a large bowl and mix in rice vinegar, salt, and sugar. Stir gently to avoid breaking grains. Let cool completely.
  2. Once cooled, press the rice firmly into an oiled baking dish (about ½ inch thick). Cover and refrigerate for at least 2 hours or up to 24 hours until very firm.
  3. Remove from fridge and using a sharp, oiled knife, cut the rice into 1x2 inch rectangles to form your rice cakes.
  4. In a medium bowl, combine finely diced sushi-grade (or cooked) salmon with Kewpie mayo, sriracha, sesame oil, and soy sauce. Stir until evenly coated. Add scallions and lime juice if desired.
  5. Heat a heavy-bottomed skillet over medium-high heat with about ¼ inch of oil. Once hot, fry rice cakes in batches for 4-5 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate.
  6. Top each crispy rice cake with a generous spoonful of the spicy salmon mixture. Garnish with sesame seeds and additional scallions. Serve immediately for best texture.

Nutrition

Calories: 380kcalCarbohydrates: 35gProtein: 22gFat: 18gSaturated Fat: 3gCholesterol: 55mgSodium: 420mgPotassium: 310mgFiber: 1gSugar: 3gVitamin A: 120IUVitamin C: 2mgCalcium: 25mgIron: 1.8mg

Notes

This recipe works equally well with raw sushi-grade salmon or leftover cooked salmon. For extra flair, add a thin slice of ripe avocado between the rice and salmon topping. Make ahead and freeze the rice cakes before frying for easy entertaining!
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