Description
Enjoy the delightful combination of crispy rice topped with spicy salmon, creamy avocado, and a drizzle of sweet chili sauce. This dish is a perfect blend of textures and flavors that will surely satisfy your taste buds.
Ingredients
Scale
Crispy Rice:
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoon kosher salt
- Neutral, high-heat oil for frying
Spicy Salmon:
- 1 pound sushi-grade salmon, skin removed
- 2 tablespoons Kewpie Mayo (or regular mayo)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil, plus more for drizzling
- 1 stalk green onion, finely chopped
For Serving:
- 1 avocado, peeled, pitted, and thinly sliced
- 1 jalapeño, thinly sliced
- Toasted white sesame seeds for sprinkling
- Sweet Chili Sauce for drizzling
Instructions
- Prepare Crispy Rice: Cook sushi rice according to package instructions. In a small bowl, mix rice vinegar, sugar, and salt. Fold the vinegar mixture into the cooked rice. Shape into small rounds and fry until crispy.
- Make Spicy Salmon: In a bowl, mix mayo, sriracha, soy sauce, sesame oil, and green onions. Cube salmon and mix with the spicy mayo.
- Assemble: Place crispy rice on a plate, top with spicy salmon, avocado slices, jalapeño slices, and sesame seeds. Drizzle with sweet chili sauce.
Notes
- Make sure the rice is cooled before frying for crispy texture.
- Adjust the spice level by increasing or decreasing the amount of sriracha used.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg