Crispy Salmon Rice Bites

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

Cook Time 15

Chilling Time 2

Total Time 45

Servings: 4 servings

Course: Appetizer

Cuisine: Fusion, Japanese

Calories: 380

Ingredients Equipment Method 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

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.
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.
Remove from fridge and using a sharp, oiled knife, cut the rice into 1x2 inch rectangles to form your rice cakes.
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.
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.
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.

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!