Description
Crispy Rice Salmon is a delightful dish featuring golden-brown rice cakes topped with creamy smashed avocado and spicy diced salmon, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 2 cups sushi rice
- 1 pound salmon, diced
- 1 avocado, smashed
- 2 tablespoons sriracha
- 1 jalapeño, thinly sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Oil for frying
Instructions
- Cook the sushi rice according to package instructions and let it cool to room temperature.
- In a bowl, mix the diced salmon with sriracha, salt, and pepper until coated.
- Form the cooled sushi rice into small, compact cakes.
- Heat oil in a pan over medium heat and pan-fry the rice cakes for 3-4 minutes on each side until golden and crispy.
- Top each rice cake with smashed avocado, a piece of salmon mixture, jalapeño slice, and a sprinkle of sesame seeds.
- Serve immediately for the best texture and flavor.
Notes
For a vegetarian twist, swap salmon with crispy tofu or tempeh. Store leftovers in an airtight container for up to 2 days and reheat for crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Crispy Rice, Salmon, Avocado, Sushi, Healthy, Gluten-Free, Easy Recipe